Title: Szczupak po polsku
 Categories: Fish, Polish, Holiday, Usenet
      Yield: 4 Servings
 
MMMMM----------------------------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)

MMMMM--------------------------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
  
  :