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.