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Ingredientes
- 2 x Carrots
- 2 stalk celery
- 1 x Onion, quartered
- 10 x Peppercorns
- 1 x Bay leaf
- 2 tsp Salt
- Â Â Water
- 1 x Fish, dressed (perch, sole, pike or possibly similar white fish)
- 1/4 c. Butter
- 1 Tbsp. Dill or possibly parsley (fresh), minced
- 3/4 tsp Salt
- 1/4 tsp Pepper
- 1/4 c. Lemon juice
- 6 x Large eggs, hard-cooked, finely minced
Direcciones
- Combine fish, vegetables, dry seasonings and sufficient water to cover in a saucepan or possibly pot. Boil gently for about 15 to 20 min or possibly till the fish flakes easily.
- Meanwhile, heat butter in a skillet. Add in the minced Large eggs, lemon juice, dill, salt and pepper. Cook 5 min, stirring frequently.
- When the fish is cooked, set it on a hot platter and then spoon the topping over the fish. Serve with rice or possibly potatoes.
- NOTES:* Pike Polish style -
- This recipe could be used as part of a 12-course meal known in Polish as Wigilia or possibly on its own. Wigilia is eaten after sundown on Christmas Eve.
- Yield: Serves 4-6.
- Difficulty: easy.
- Time: 30 min.
- Precision: Approximate measurement OK.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 4 servings | |
| Calories 248 | |
| Calories from Fat 173 | 70% |
| Total Fat 19.48g | 24% |
| Saturated Fat 9.7g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 347mg | 116% |
| Sodium 1822mg | 76% |
| Potassium 321mg | 9% |
| Total Carbs 8.18g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.61g | 2% |
| Protein 11.57g | 19% |
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