Carp is cleaned from inside and wash thoroughly with water. Rub outside and inside the fish seasoning and leave the cold for 1 hour. The filling is made from finely chopped onion, crushed walnuts, raisins, rice, cheese pieces, mustard, white wine, smoked breast and mushrooms. With the prepared stuffing is filled carp and closed with pre-scalded in boiling water red threads. At the bottom of the tray spread 2 kg of salt and some water is poured until a thick slurry. In the salt is formed place for carp and he puts on his stomach. Bake in a preheated 180 C oven for 1 hour.