------------------------------------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)
----------------------------------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
  : Copyright (C) 1986 USENET Community Trust