We need: fresh carp of about 1.5 kg, 100 g of rice, onion, primrose leaves, pepper, oil, salt.
Clean the carp. Wash, dry and pepper. Let it stand for a while.
Meanwhile, prepare the stuffing. Fry chopped onion in oil and add rice. Fry a little together, then add water to cook the rice.
When the rice is cooked, add the chopped parsley. Cool the stuffing, then the fine carp. Tie it with a thin wire or sew it with thread. Coat the carp with oil.
Bake it on a hot and greased grill. While baking, grease it with oil and chopped parsley. Turn it occasionally.
Add salt when it is baked. Serve with lettuce.