When choosing fish, please pay attention to the scales - the coating should be uniform, beautiful, bright, with no missing records. fresh fish scales sitting tight. If you have got already gutted and cleaned fish, then you are sooo lucky )) I Have here is the beast at 3.5 kg. the Fish wash well from external mucus, and begin to clean. I don't want to collect the flakes after cleaning all over the kitchen, so I go this way: holding the fish against the scales gently podawa her with a knife, as if cutting off, but the skin is not damaged, and so on to the head, the procedure is not dusty, and fast, if you get the hang of it. I have the knife with a smooth and a wide blade is not as pictured. This small corrugated knife prepared to remove the gills. Next, clean the fish inside, ripping the belly from head to tail, remove all the innards and films, from the heads remove the gills, they can give the fish a bitter taste. Again wash the fish and put it a little dry.

While the fish is resting, prepare the onions for stuffing! Peel and cut one-third of the prepared onions quartered, salt, add a spoonful of honey, pour a little olive oil. The ingredients are listed 5 onions medium size, I had 15 pieces, but small. Grease the sheet with oil, lay the fish, pour the balsamic vinegar, and RUB the spices on both sides and inside.

Put the onion into the abdomen, gently pour the fish on top of olive oil. On the top half of the carcass with a sharp knife make thin cuts with a depth of about 1 cm, this will allow the spices to better permeate the fish to equalize the cooking time down here, and it is better to warm up small bones - and thus they will become a little softer as possible with the carp... ))

While carp is marinating, clean and chop carrots, onions, apples. Carrots can be cut a little thinner, it is longer. Salt, very little pepper, add olive oil, balsamic vinegar, honey, mix, leave to stand. Some apples put inside fish, so it soaked flavor. 40 minutes later we spread everything on the sheet to the fish, pour the remaining vegetables balsamic vinegar, put all in the oven.

I have a gas oven, fire mode only the bottom, cooked our fish for 45 minutes at 180-200 degrees, then another 10 minutes rest in the turned off oven. Some vegetables can be put on the fish on top, so the skin didn't burn. The fish is large, so so long. If your less, respectively, reduce the time that overtime is not necessary, you can dry up.

And Bon appetit ))) Serve immediately, while juicy and flavorful. And another point: the carp is a very bony fish, with the upper torso they are just loose, so be careful, the bones sharp. For kids: serve the meat with the abdomen, ribs, there are no small bones.