2    Carrots

      2    Celery stocks

      1    Onion, quartered

     10    Peppercorns

      1    Bay leaf

      2 ts Salt

      1    Fish, dressed (whitefish:

           -perch, sole, or pike, etc.)
----------------------------------TOPPING----------------------------------
    1/4 c  Butter

      1 tb Dill, fresh, chopped (or

           -use parsley)
    3/4 ts Salt

    1/4 ts Pepper

    1/4 c  Lemon juice

      6    Eggs, hardboiled, peeled,

           -finely chopped
  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.