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.