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Szczupak Po Polsku

Cuisine: Asian, Chinese, Japanese
Serves: 4 people

Recipe Ingredients

2   Carrots
2   Celery
1   Onion - quartered
10   Peppercorns
1   Bay leaf
2 teaspoons 10mlSalt
1   Fish - dressed
  Sole - pike
  Similar white fish)
1/4 cup 49g / 1.7ozButter
1 tablespoon 15mlDill or parsley - (fresh), chopped
3/4 teaspoon 3.8mlSalt
1/4 teaspoon 1.3mlPepper
1/4 cup 59mlLemon juice
6   Eggs - hard-cooked, finely chopped

Recipe Instructions

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.

Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski

Sunset Books


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