SZCZUPAK PO POLSKU

Servings: 4
Ingredients:

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

———————————-TOPPING———————————-
1/4 C Butter 1/4 t Pepper
1 T Dill or parsley 1/4 C Lemon juice
-(fresh), chopped 6 Eggs, hard-cooked,
3/4 t Salt -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. Servings: 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

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