Szczupak po polsku

4 servings

Ingredients

Quantity Ingredient
2 Carrots
2 Stalks celery
1 Onion, quartered
10 Peppercorns
1 Bay leaf
2 teaspoons Salt
Water
1 Fish, dressed (perch, sole, pike or similar white fish)
¼ cup Butter
1 tablespoon Dill or parsley (fresh), chopped
¾ teaspoon Salt
¼ teaspoon Pepper
¼ cup Lemon juice
6 Eggs, hard-cooked, finely chopped

Directions

FISH

TOPPING

Combine fish, vegetables, dry seasonings and enough water to cover in a saucepan or pot. Boil gently for about 15 to 20 minutes or until the fish flakes easily.

Meanwhile, heat butter in a skillet. Add the chopped eggs, lemon juice, dill, salt and pepper. Cook 5 minutes, stirring frequently.

When the fish is cooked, set it on a warm platter and then spoon the topping over the fish. Serve with rice or potatoes.

NOTES:

* Pike Polish style -- This recipe could be used as part of a 12-course meal known in Polish as Wigilia or on its own. Wigilia is eaten after sundown on Christmas Eve. Yield: Serves 4-6.

: Difficulty: easy.

: Time: 30 minutes.

: Precision: Approximate measurement OK.

: Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski : MFCF, University of Waterloo, Waterloo, Ontario, Canada : echrzanowski@... or

{ihnp4,allegra,utzoo}!watmath!echrzanowski : Copyright (C) 1986 USENET Community Trust

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