• 2 carrots
  
• 2 celery stocks
  
• 1 onion
  
• quartered
  
• 10 peppercorns
  
• 1 bay leaf
  
• 2 ts salt
  
• 1 pike
  
• dressed
  
• 1/4 c butter
  
• 1 tb dill
  
• fresh
  
• chopped
  
• 3/4 ts salt
  
• 1/4 ts pepper
  
• 1/4 c lemon juice
  
• 6 eggs
  
• hardboiled
  
• peeled
  
• finely chopped
  

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.