Name: Szczupak Po Polsku
Ingredients: 2 carrots; 2 stalks celery; 1 onion, quartered; 10 peppercorns; 1 bay leaf; 2 t salt; water; 1 fish, dressed (perch, sole, pike or similar white fish); 1/4 cup butter; 1 T dill or parsley (fresh), chopped; 3/4 t salt; 1/4 t pepper; 1/4 cup lemon juice; 6 eggs, hard-cooked, finely chopped

Szczupak Po Polsku

Ingredients

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

Instructions

Yield: 4 servings. 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. 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.