Szczupak po polsku - pike polish style
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Carrots | |
| 2 | Celery stocks | |
| 1 | Onion, quartered | |
| 10 | Peppercorns | |
| 1 | Bay leaf | |
| 2 | teaspoons | Salt |
| 1 | Fish, dressed (whitefish: perch, sole, or pike, etc.) | |
| ¼ | cup | Butter |
| 1 | tablespoon | Dill, fresh, chopped (or use parsley) |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Lemon juice |
| 6 | Eggs, hardboiled, peeled, finely chopped | |
Directions
TOPPING
1. 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. 2. Meanwhile, heat butter in a skillet. Add the chopped eggs, lemon juice, dill, salt, and pepper.
Cook 5 minutes, stirring frequently. 3. When the fish is cooked, set it on a warm platter and then spoon the topping over the fish. Serve with rice or potatoes.