Carp with sorrel

For 6 people: carp (or sazan) weighing 1.5 kg - 2 teaspoons of salt - 2 peas of black pepper - 2 kg of sorrel - 6 hard-boiled eggs - 5 tbsp. spoons finely chopped onions - 2 tbsp. spoon of chaiber - 1 bay leaf - 60 g of butter.

Carp cleaned, gutted, rubbed with salt,put whole in a frying pan, pour in 1 glass of water, add onion, bell pepper, savory, bay leaf and 1 teaspoon of salt, cover with lid and put in preheated (190-200 ° C) oven for 30-40 minutes. Do not forget to turn the fish 1-3 times.

Sorrel to pick and cut cuttings. Thoroughly wash the sorrel, pour a minimum amount of water and stew for 20-25 minutes on low heat. Leave on a sieve, add salt to taste (with stirring do not turn into a puree), pre-mixed with butter. Finished carp put on a dish, decorate with one side of the sorrel, and on the other hand put the eggs cut into halves.