Cut the carp into pieces, soak the raisins, mix them with honey, and simmer. Then combine with the cooled jelly.
Garnish the fish with lemon slices, boiled egg, and herbs, pour the jelly over it, and chill.
Ingredients: carp – 600g (approx. 1.3 lbs), lemon – 50g (about 1.8 oz), egg – 1, jelly – 30g (about 1 oz), honey – 30g (about 1 oz), raisins – 20g (about 0.7 oz).