Recipe - Szczupak Po Polsku - Pike Polish Style

FISH
2 Carrots
2 Stalks celery
1 Onion, quartered
10 Peppercorns
1 Bay leaf
2 teaspoon Salt
Water
1 Fish, dressed
(perch, sole, pike
or similar white fish)

TOPPING
One fourth cup Butter
1 tablespoon Dill or parsley
(fresh), chopped
Three fourths teaspoon Salt
One fourth teaspoon Pepper
One fourth cup Lemon juice
6 Eggs, hardcooked,
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 12course
meal known in Polish as Wigilia or on its own. Wigilia is eaten after
sundown on Christmas Eve. Yield: Serves 46.

: 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini