Fish cut into pieces with a thickness of about four inches. Lay in a row in a deep pan. Add half the onion, carrot, cut into rounds. Fill with water so that the water barely covers the fish. Bring to a boil, add Bay leaf, peppercorns, celery greens, salt. Cover with a lid, pripuskaet over very low heat for about 15 minutes.

Until the fish is cooked, make Polish sauce. Dill finely chop. Boiled eggs cut into small cubes. Melt in the butter, remove the formed film. Add ground black pepper.

Put eggs and herbs, salt.

Stir. The sauce is ready.

Spread on a dish serving of fish, pour the sauce. The sauce can be submitted separately.

Bon appetit!