Carp in Rural Style – Carpa Campirana

Pour lukewarm water over the corn husks and soak for 1 hour. Rinse and set aside to drain.

Heat the lard in a heavy frying pan and saute the onions for 2 min. Add the chilies, epazote and tomatillos and saute for 3 min, stirring throughout. season with salt and set aside to cool. Fold in the olive oil – except for a small amount to oil the fish.

Preheat the oven to 200 °C (gas mark 3-4). Line a rectangular ovenproof glass baking dish with 5 corn husks. Fill the tomatillo mixture into the abdominal cavity of the carp. Sew up the opening with a dressing needle and spaghetti. Place the carp on the corn wrapper leaves in the glass baking dish and cover with the remaining leaves. Tie the top and bottom leaves together so that the fish is completely encased.

Place in the oven for half an hour. To serve, remove the top corn wrappers and the split. Serve the fish in the dish.

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