Szczupak po polsku - pike polish style

6 Servings

Ingredients

Quantity Ingredient
2 Carrots
2 Celery stocks
1 Onion, quartered
10 Peppercorns
1 Bay leaf
2 teaspoons Salt
1 Fish, dressed (whitefish: perch, sole, or pike, etc.)
¼ cup Butter
1 tablespoon Dill, fresh, chopped (or use parsley)
¾ teaspoon Salt
¼ teaspoon Pepper
¼ cup Lemon juice
6 Eggs, hardboiled, peeled, finely chopped

Directions

TOPPING

1. 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. 2. Meanwhile, heat butter in a skillet. Add the chopped eggs, lemon juice, dill, salt, and pepper.

Cook 5 minutes, stirring frequently. 3. When the fish is cooked, set it on a warm platter and then spoon the topping over the fish. Serve with rice or potatoes.

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