Carp cleared of guts and scales and wash. Salt and leave two hours to cool to take salt. Separately in a pan pour sunflower oil and fry small fish, cleaned of heads and viscera, washed, savory, sprinkled with pepper, cut into pieces 1 cm and rolled in flour. Fried to crispness. Then at the same sunflower oil fry the onion until golden, sliced ​​into crescents. When ready, add back the small fish, 1-2 leaves bay leaf, stir the pan and pulls the fire. To small fish can be added and 2-3 tablespoons sweet cream and 100 ml white wine. This mixture fills carp. Place in a greased pan with sunflower oil, add a glass of water and a glass of white wine, sprinkle with thyme. Watered with sunflower oil and sprinkle with paprika and salt. Then baked for about 45 minutes, as watered from time to time with a sauce pan.