Szczupak Po Polsku Recipe - Cooking Index
Szczupak Po Polsku Recipe - Cooking Index
| Fish | ||
| 2 | Carrots | |
| 2 | Celery | |
| 1 | Onion - quartered | |
| 10 | Peppercorns | |
| 1 | Bay leaf | |
| 2 teaspoons | 10ml | Salt |
| Water | ||
| 1 | Fish - dressed | |
| Sole - pike | ||
| Similar white fish) | ||
| Topping | ||
| 1/4 cup | 49g / 1.7oz | Butter |
| 1 tablespoon | 15ml | Dill or parsley - (fresh), chopped |
| 3/4 teaspoon | 3.8ml | Salt |
| 1/4 teaspoon | 1.3ml | Pepper |
| 1/4 cup | 59ml | 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.
Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski
Source:
Sunset Books
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