Szczupak Po Polsku

Ingredients

FISH 2 carrots 2 stalks celery 1 onion, quartered 10 peppercorns 1 bay leaf 2 tsp salt 1 water 1 fish, dressed (perch, sole, pike or, similar white fish TOPPING 1/4 cup butter 1 tbsp dill or parsley (fresh), chopped 3/4 tsp salt 1/4 tsp pepper 1/4 cup lemon juice 6 eggs, hard-cooked, finely chopped	Advertisements

Preparation
 
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
: [email protected] or
{ihnp4,allegra,utzoo}!watmath!echrzanowski

: Copyright (C) 1986 USENET Community Trust

 

 
Servings: 4

 

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