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)
TOPPING:
1/4 c Butter 1 T Dill or parsley -(fresh), chopped 3/4 t Salt 1/4 t Pepper 1/4 c Lemon juice 6 Eggs, hard-cooked, -finely chopped 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@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski : Copyright (C) 1986 USENET Community Trust