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.