Szczupak Po Polsku - Pike Polish Style
Submitted by texasdawnf
Szczupak po polsku is a classic Polish dish of gently poached pike (or whitefish, perch, or sole) topped with a warm butter sauce of chopped hard-boiled eggs, fresh dill, and lemon juice. Serve with rice or potatoes.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
40 minThis is Polish comfort food at its most elegant. Whole dressed fish simmers gently in a court-bouillon of carrots, celery, onion, peppercorns, and bay leaf until the flesh flakes at the touch of a fork.
The topping is where the magic lives. Chopped hard-boiled eggs warmed in melted butter with fresh dill and a bright splash of lemon juice, spooned generously over the poached fish. It’s rich, tangy, and herbaceous all at once.
Traditionally made with pike, this recipe works beautifully with any firm white fish like perch, sole, or whitefish. Serve it alongside buttered potatoes or steamed rice for a meal that would make any Polish babcia proud.
Kitchen Tips
- Poach the fish gently, never at a rolling boil. Aggressive bubbling breaks the flesh apart. You want a slow, lazy simmer with barely any movement on the surface.
- Chop the hard-boiled eggs while still warm so they absorb the butter and dill flavor as they cook together in the skillet.
- Fresh dill makes a real difference here. Dried dill is a pale substitute in a dish where the herb is front and center.
Ingredients
Directions
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.
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