Bottom bowl sprinkle with sea salt and post with fir branches, place one chop and repeat the procedure with the other. Carp was left for 1-2 hours, then flicked and bake until ready (or fried). Olives (pitted) cut in large pieces and smothered with chopped leek and the resulting stuffing filled roasted peppers. Each chop served with stuffed peppers, lemon slice and aromatic chips (optional).