To make paste dump the flour in a pile on a work surface and make a conic hollow in the center. Mix water with an egg, vegetable oil and salt, pour the mixture in the hollow and knead smooth stiff paste. Cover it with a cloth and leave for 20 minutes to let flour absorb the water.
Scale the carp, wash it, make a slight cut on the backside, remove bones and pluck through this cut. Stuff the fish through the cut and sew it up.
To make stuffing, cut the onion finely and fry slightly in vegetable oil. Cut the milt or the roe finely. Pound the walnuts. Mix the products, season with greens, onion, salt and pepper, stir well.
Roll the paste out in a thin sheet and wrap the stuffed fish in it. Bake in an oven for 50-55 minutes at 500oF (260oC).
Cover the baked fish with oilpaper for 10-15 minutes to let the paste soften, then serve.
