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.