Szczupak po polsku

Main Ingredient: Various Fish Sole Rice and Grains Eggs Potatoes
Cuisine: Polish
Yield:

Szczupak po polsku ingredients

Fish
2 Carrots
2 Stalks of 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

Cooking Szczupak po polsku

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.
3. Add the chopped eggs, lemon juice, dill, salt and pepper.
4. Cook 5 minutes, stirring frequently.
5. When the fish is cooked, set it on a warm platter and then spoon the topping over the fish.
6. Serve with rice or potatoes.
7. 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-: difficulty: easy.
8. : time: 30 minutes.
9. : precision: approximate measurement ok.
10. : original recipe passed down through the generations and translated from polish into english.