Queen carp

Preparation:

Preparation: Clean and wash the carp, scale it, gut it and remove the head, fins and central bone. Chop together fennel seeds, salt, pepper and add the oregano to this mixture. Salt and pepper the inside of the fish and stuff it with the minced meat. Close with a wooden toothpick. Arrange the fish in a baking dish with a few knobs of butter and sprinkle with pepper and salt. Sprinkle with oil and wine and cook in a hot oven at 220 degrees for about 25 minutes. When cooked, keep the fish warm, add the lemon juice to the cooking liquid: raise the heat so that the juice evaporates and leave to dry. Serve the carp cut into slices with this sauce.