A big carp (1.5kg),
2 roughly chopped onions,
1 bottle (75cl) of Red wine,
3 tbsp. walnut oil,
Scale, empty, wash and dry the carp. Season with salt and pepper. Place it in a buttered oven dish garnished with slices of carrots and onions. Sprinkle with mixed herbs, crushed parsley, thyme and bay leaves.
Add the red wine with a dash of oil. Cover with buttered parchment paper. Bring to a boil and cook in moderate oven 45 to 60 minutes. Adjust the seasoning if necessary and serve.