The carcass carp (1 piece) clear from the scales and gut. Rinse the outside and inside.
Put into carp half sprigs of rosemary and five cloves of garlic, crushed plane knife. Absorb pepper and salt.
Outside, on the body of the fish make three of the transverse incision on each side, put half a sprig of rosemary, sprinkle with pepper and salt.
Wrap in foil and bury it in the embers.
After 30-35 minutes uncover the foil and check if the carp ready.
Advice:
To do this, pierce the fish in the stall place - the meat should be white.
If carp damp - back in the coals and cook until ready.
Proteins:50 grams
Fats:16 grams
Carbohydrates:6 gram
Kcal:368 kcal