Szczupak po polsku

------------------------------------FISH------------------------------------
      2    Carrots
      2    Stalks 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
 
  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@watmath.waterloo.edu  or
  {ihnp4,allegra,utzoo}!watmath!echrzanowski
  
  : Copyright (C) 1986 USENET Community Trust