Filet a five-pound carp into two pieces.

Marinate in refrigerator for three hours in a mixture of:

1 cup dry sherry

1/2 cup of quality dry white wine

1 Tbsp vinegar

2 Tbsp brown sugar

Sprinkle both pieces of carp liberally with a mixture of: (Use the freshest spices possible - no substitutes)

1 tsp ground oregano

1 tsp ground thyme

1 tsp ground sage

1 tsp onion powder

Place in oven, and bake for approximately 45 minutes (or until carp appears to be done) in a moderate oven.

Remove the board from the oven, and allow the carp to cool. Throw the carp away and eat the board. ~ Bill

Editor's Note: Coot can be substituted if no carp are available.