Ingredients for 4 people:1 carp (approx. 1 kg when cleaned)3 sprigs of wild fennel (with the stalks) (1)2 cloves of garlic4 sun-dried tomatoes30 g pine nuts30 g breadcrumbs30 g Paniermehl2 tbsp extra virgin olive oil with chilli pepper½ glass water3 slices of bread½ glass white wine salt pepper
Lay the gutted, descaled and washed carp in an oven dish lined with greaseproof paper.
Finely chop the wild fennel, garlic, capers, pine nuts and sun-dried tomatoes with a knife. Put the mixture in a bowl, add the breadcrumbs and both types of olive oil, season with salt and pepper to taste and mix well.
Season the inside of the fish with salt and pepper, and then fill it with wild fennel pesto.
Sprinkle the outside of the fish with salt and pepper, rub it all over with the remaining pesto and add a drizzle of olive oil. Finally, soak the slices of bread (from which you have removed the crust) in a mixture of water and Balsamico Bianco, squeeze them thoroughly and crumble coarsely over the carp. Cook in a preheated oven, at 180-190 °C, for roughly 40 minutes. About half way through the cooking time pour in half a glass of white wine.
(1) If you don’t have any wild fennel available, you can fill the carp with La Vialla's wild fennel pesto.