How to make
Wash the carp well. Cut the lemons into slices and cover the entire carp with them, also putting some of it into the cleaned belly. Leave it in the fridge overnight.
The lemons kill the smell of the mud that's usually inherent in this type of fish.
Take the carp out the next day and remove the lemons. Chop the vegetables and saute them in a little butter. Remove from the stove and add the raisins.
Stuff the carp and close it with toothpicks. If you have more time and a willingness, you can saute it.
Pour the rest of the stuffing in the oven dish around the fish, pour in the wine and water, to cover the veggies.
Bake at 360°F (180 °C) until the water evaporates and the fish crisps nicely. Bon appetit!
