1 kg carp.
4 ea onions.
3 ea carrots.
1 ea loaf slice.
2 ea eggs.
1/3 c cold water.
1/3 ts sugar.
3 ts salt.
1 ts pepper.

Scale and clean carp, peel skin carefully, remove flesh from bones accurately and grind it in the mincer. Add loaf slice, soaked in water, finely chopped onion, eggs, sugar, salt and pepper to mince fish. Pouring in water gradually, stir in thoroughly and fill the skin with the mince. On the bottom of a stew-pan, put some onion husk and carrot dices, then put the "fish" and its head, making it look like a whole one. Lay carrot dices and onion husk round; pour over water just to coat and bring to boil. After that stew on low heat for 2 hours.
http://www.russianfoods.com