Clean the carp from the husks and entrails. In the middle of the abdomen, make deep cuts, departing from the edge of about 0.5 cm. Through the cuts made using your fingers, carefully begin to separate the skin from the meat from the belly to the back.
When the skin is separated, cut the ridge from the head and tail with scissors.
Separate the meat from the bones.
Cut the onion, grate the carrots and fry until soft in butter.
Pass fish, previously soaked bread and fried vegetables through a meat grinder.
Add the eggs to the minced meat, salt and pepper to taste. Mix well.
Stuff the fish skin with the prepared meat. Bake in the oven at 180 degrees 30 minutes.
Before serving carp, cut into pieces.