Szczupak Po Polsku Recipe
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Szczupak Po Polsku
FISH
2 carrots
2 stalks celery
1 onion, quartered
10 peppercorns
1 bay leaf
2 tsp salt
1 water
1 fish, dressed (perch, sole, pike or, similar white fish
TOPPING
1/4 cup butter
1 tbsp dill or parsley (fresh), chopped
3/4 tsp salt
1/4 tsp pepper
1/4 cup 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 |
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