The fish is cleaned of scales, to remove fins, tail and gills. Make an incision from the top of the ridge, to remove the entrails. Wash.
Add salt and season with lemon juice. Set aside for 20 minutes.
Peel the onion, cut into half rings. Fry in 2 tbsp oil, sprinkle with sugar.
Fry until transparent, over medium heat, stirring. Season with salt and pepper.
While fried onions, peel the potatoes, cut into 6 - 8 pieces. Cover with cold water.
Slice Pickled cucumbers. Put the Pickled cucumbers in a roasted onion, stir and remove from heat.
Carp dry with a paper towel. To put it in a fireproof form. Stuff the pickle-onion mixture.
Blot potatoes with a paper towel. Season with salt, dried parsley, 1 tbsp vegetable oil, mix well.
Arrange the potatoes around the fish. Put the form in a cold oven.
To enable heating at 350 degrees. Bake for 1 hour.
Then brush the carp with sour cream and return to the oven, under the grill, for 10-15 minutes, at 375 degrees.
Serve hot, sprinkled with chopped parsley.