What you need:
1 large carp (not less than 2 kg)
1 sour Apple
1 large onion
2 slices of white bread soaked in milk
1 tablespoon mayonnaise
salt and black pepper
The most difficult thing is to remove the skin from the carp. At least so think those who have never tried to do it. In fact, there is nothing supernatural in this. So, take gutted carcass carp and a small well-sharpened knife. We begin to cut the skin from the abdomen. After each cut, gently pull the skin up, removing from the meat. And so small amounts: the incision is pulled again, the incision is pulled. An important point — the fins. They should be cut with the meat. If you cut off at all, a hole is formed in the leather «stocking». And when you get to the head — cut it with the skin. As a result, you should be on the hands of the skin removed from the fish with the whole head.
Now we take out all the large bones from the meat, and the meat itself is passed through the meat grinder twice. Twice-this is in order to grind unpleasant small bones that you could not get.
Peeled Apple, carrots, soaked bread and onions are also passed through the meat grinder. Mix with fish, salt and pepper to taste.
Ready stuffing fill the skin, giving it the shape of fish. Then armed with a needle and thread and carefully sew up the fish on the abdomen.
Grease the stuffed carp with mayonnaise (this is for a ruddy crust) and send in a preheated oven. Bake at 170 °C for about 1 hour. That’s all she wrote. Dinner is served LADIES and GENTLEMEN