1 can (2 ounces) flat anchovy fillets
1 pike (3 pounds) with milt and liver, or other white fish
¼ cup butter or margarine (at room temperature)
2 eggs, separated
½ cup grated fresh bread
¼ cup melted butter for basting
1 cup sour cream
1. Cut half the anchovies in thin strips. Lard the fish with strips of anchovy.
2. Chop or mash remaining anchovies; cream with 2 tablespoons of butter. Divide in half.
3. For stuffing, beat egg yolks. Chop liver. 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.
4. Fill cavity of fish with stuffing. Close cavity with skewers or wooden picks. Place fish in roasting pan. Drizzle with half the melted butter.
5. Bake at 350°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.
6 TO 8 SERVINGS