Szczupak Po Polsku – Pike Polish Style
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Polish | Fish, Holiday, Polish, Usenet | 4 | Servings |
INGREDIENTS
| 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 | ||
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 271
Calories From Fat: 185
Total Fat: 20.8g
Cholesterol: 348.7mg
Sodium: 1753.6mg
Potassium: 364.1mg
Carbohydrates: 9.6g
Fiber: 2.1g
Sugar: 5g
Protein: 11.8g