SZCZUPAK PO POLSKU
Yield: 4 servings
2 stalks celery
1 onion, quartered
1 bay leaf
2 t salt
1 fish, dressed (perch, sole, pike or similar white fish)
1/4 cup butter
1 T dill or parsley (fresh), chopped
3/4 t salt
1/4 t 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.
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.