Carp with mushrooms

Ingredients

• 1 carp, gutted( 1-1,5 kg)
• salt
• lemon juice
• 2 tablespoons herbs, chopped
• 500 grams champignons
• 150 grams bacon with meat veins
• 0.5 liter white wine
• 150 grams sour cream
• pepper
• 3 tablespoons parsley

Preparation method (receipt)

Sprinkle carp inside and out with lemon juice, rub with salt. Fill the belly with 2 tablespoons of herbs. Clean mushrooms and cut into slices, fat - cubes, fry lightly, put on the top of carp. Pour the wine, sour cream, salt and pepper. Cook in a preheated 180 degrees Celsius oven about 1 hour. Serve sprinkled with parsley.\n