| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Polish |
Fish, Polish, Holiday, Usenet |
4 |
Servings |
INGREDIENTS
| 2 |
|
Carrots |
| 2 |
|
Stalks celery |
| 1 |
|
Onion, quartered |
| 10 |
|
Peppercorns |
| 1 |
|
Bay leaf |
| 2 |
ts |
Salt |
|
|
Water |
| 1 |
|
Fish, dressed (perch, sole, pike or similar white fish) |
| 1/4 |
c |
Butter |
| 1 |
tb |
Dill or parsley (fresh), chopped |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Lemon juice |
| 6 |
|
Eggs, hard-cooked, finely chopped |
INSTRUCTIONS
FISH
TOPPING
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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