Carp is cleared and sprinkle inside and out with salt, pepper and lemon juice . Prepare stuffing as chopped onion stew in 3-4 tbsp sunflower oil and a pinch of salt until light yellow in color, and add chopped mushrooms. The mixture add salt and stew until the fat remains. Add rice, fry a few minutes and pour 5-6- tbsp warm water. After accepting the liquid, add the raisins, pepper, parsley and a few slices of lemon, smooth sheet and seeds. Prepared stuffing is placed in the belly of the carp and the opening is sutured. Carp is smeared with sunflower oil. Flour, and other products lukewarm water knead hard dough, which is rolled out thin crust, sprinkle with plenty of sunflower oil and in turn it is filled carp. Place in a greased pan with sunflower oil. Above is smeared with the remaining oil. Carp bake in a moderately hot oven for 30-40 minutes until browned on the sheet. Remove, sprayed with a few drops of water and cover with a towel. After cooling to room temperature, is cut with a sharp knife into thick slices, gently remove the suture. Serve with boiled potatoes, salad of your choice or pickles.