SZCZUPAK PO POLSKU

Pike Polish style

Ingredients

Fish

• 2 carrots
• 2 stalks celery
• 1 onion, quartered
• 10 peppercorns
• 1 bay leaf
• 10 ml salt
• water
• 1 fish, dressed (perch, sole, pike or similar white fish)

Topping

• 60 g butter
• 15 ml fresh dill or parsley, chopped
• 4 ml salt
• 1 ml pepper
• 60 ml lemon juice
• 6 hard-cooked eggs, finely chopped

Procedure

1. 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.
2. Meanwhile, heat butter in a skillet. Add the chopped eggs, lemon juice, dill, salt, and pepper. Cook 5 minutes, stirring frequently.
3. When the fish is cooked, set it on a warm platter and then spoon the topping over the fish. Serve with rice or potatoes.

Rating

Contributor

 
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 
 

Original header

Path: decwrl!recipes
From: echrzanowski@watmath.waterloo.edu (Edward Chrzanowski)
Newsgroups: alt.gourmand
Subject: RECIPE: Polish Wigilia 2/13: Pike Polish style
Message-ID: <12216@decwrl.DEC.COM>
Date: 14 Dec 87 19:41:36 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: University of Waterloo, Waterloo, Ontario, Canada
Lines: 56
Approved: reid@decwrl.dec.com


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