Szczupak po polsku
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Carrots | |
| 2 | Stalks celery | |
| 1 | Onion, quartered | |
| 10 | Peppercorns | |
| 1 | Bay leaf | |
| 2 | teaspoons | Salt |
| Water | ||
| 1 | Fish, dressed (perch, sole, pike or similar white fish) | |
| ¼ | cup | Butter |
| 1 | tablespoon | Dill or parsley (fresh), chopped |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Lemon juice |
| 6 | Eggs, hard-cooked, finely chopped | |
Directions
FISH
TOPPING
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@... or
{ihnp4,allegra,utzoo}!watmath!echrzanowski : Copyright (C) 1986 USENET Community Trust