Carp is cleaned of scales and a hole on the back, hence the entrails taken out (so no need for sewing and stuffing will not escape * * in baking). Washed well, add salt and set aside. Chop the onion finely and fry with mushrooms after 5 minutes add the bacon and fry until browned. Remove from heat and set aside to cool a bit. When the filling has cooled sufficiently add grated cheese and parsley and mix well. Carp are full until well inflates the abdomen, does not need suturing. Place in a deep baking dish on it ranks lemon cut into thin rings and pour a glass of white wine. Bake for 30-40 minutes at 200C degrees, covered with foil, when ready fthe oil is removed to pozapeche.