Northern Pike Polish Style Recipe
Ingredients
| 1 dressed northern pike, perch, or other white fish (2 pounds) | ||
| Carrot | 1 | |
| Onion | 1 | |
| Stalk celery | 1 | |
| Peppercorns | 10 | |
| Salt | 1 1/2 Teaspoon | |
| Butter | 1/4 Cup (16 tbs) (Water Topping:) | |
| 6 hard cooked eggs, finely chopped | ||
| Lemon juice | 1/4 Cup (16 tbs) (Water Topping:) | |
| 1 tablespoon chopped fresh dill or parsley | ||
| Salt | 3/4 Teaspoon (Water Topping:) | |
| Pepper | 1/4 Teaspoon (Water Topping:) | |
Directions
Put fish into a large kettle.
Add carrot, onion, celery, peppercorns, and salt.
Add enough water to cover.
Cover; boil gently about 15 to 20 minutes, or until fish flakes easily.
Meanwhile, heat butter in a skillet.
Add chopped eggs, lemon juice, dill, salt, and pepper.
Cook 5 minutes, stirring frequently.
When fish is cooked, set it on a warm platter.
Spoon topping over fish.
Serve with boiled potatoes, if desired.
Add carrot, onion, celery, peppercorns, and salt.
Add enough water to cover.
Cover; boil gently about 15 to 20 minutes, or until fish flakes easily.
Meanwhile, heat butter in a skillet.
Add chopped eggs, lemon juice, dill, salt, and pepper.
Cook 5 minutes, stirring frequently.
When fish is cooked, set it on a warm platter.
Spoon topping over fish.
Serve with boiled potatoes, if desired.
Chef
