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Pike Or Carp Stuffed With Anchovies Recipe
|Flat anchovy fillets||2 Ounce (1 Can Of 2 Ounces)|
|Pike/Other white fish||3 Pound (With Milt And Liver)|
|Butter/Margarine||1⁄4 Cup (4 tbs) (At Room Temperature)|
|Eggs||2 , separated|
|Grated fresh bread||1⁄2 Cup (8 tbs)|
|Melted butter||1⁄4 Cup (4 tbs) (For Basting)|
|Dairy sour cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2919 Calories from Fat 1408
% Daily Value*
Total Fat 160 g245.5%
Saturated Fat 88.7 g443.3%
Trans Fat 0 g
Cholesterol 1322.4 mg
Sodium 2564.2 mg106.8%
Total Carbohydrates 70 g23.2%
Dietary Fiber 2.9 g11.5%
Sugars 14.1 g
Protein 293 g585%
Vitamin A 110.4% Vitamin C 89.6%
Calcium 132.9% Iron 79%
*Based on a 2000 Calorie diet
Lard the fish with strips of anchovy.
Chop or mash remaining anchovies; cream with 2 tablespoons of butter.
Divide in half.
For stuffing, beat egg yolks.
Combine grated bread, egg yolks, milt, and liver.
Add half of anchovy butter; mix well.
Beat egg whites until stiff peaks are formed; fold into bread mixture.
Fill cavity of fish with stuffing.
Close cavity with skewers or wooden picks.
Place fish in roasting pan.
Drizzle with half the melted butter.
Bake at 350Â°F 30 minutes.
Baste with remaining melted butter.
Bake 10 minutes longer.
Spread remaining anchovy butter over fish.
Top with sour cream.
Continue baking until fish is tender and flakes easily.