Prepare all the necessary products.

Figure from "Mistral" put on to cook. Who wants a little more filling and hearty, you can cook more rice. I sometimes do with no additives, so the fish felt better. And kids love rice.

Fish cleaning and gutting. Then comes the hard part - fish need to take out everything, leaving only the skin with the head and tail. Special shears cut all the rib bones at the base of the ridge and being careful not to tear the skin remove all the meat from the bones together. The range to be deleted. To remove Issa can or thin knife for cutting fish, but you can abunai tablespoon, so less chance of damage to the skin. The meat separated from the bones.

Onion and garlic finely cut, carrot RUB on a grater and fry all in vegetable oil. At the end of the vegetables cut the leaves of rosemary. He autumn is a good foil for the flavor of the fish. You can add any other fresh spice according to your taste.

Fish meat, fried vegetables scrolled in a meat grinder. Add boiled rice, salt, pepper and mix well. This is our stuffing.

Stuff carp. If a lot of toppings, the abdomen is better to sew. If not, you can just put the fish in foil and stick the edges with foil. On top of the fish grease with vegetable oil, close foil is not necessary. Put in a preheated 200 degree oven for 25 minutes. Finally, you will have 5 minutes to turn on the grill to get a crispy crust.

While the fish is in the oven, cut a large quantity of fresh vegetables is the best side dish for fish! After 25-30 minutes the fish get. If it's a hot dish, serving at once if cold, allow to cool and then slice and serve. I cool never have time... I very long did not dare to cook this dish, but after trying again, cook constantly, and what you want!

Bon appetit!!!