Add to water in a pan the carrot, onion, celery stalk, peppercorns and ½ tablespoon lemon juice. Salt well. Put the cleaned fish into the pan and boil for 30 minutes. Meanwhile boil the eggs and chop them well. Heat 2 tablespoons of butter in a skillet, add chopped eggs and 2 tablespoons of lemon juice. Salt and pepper to taste. When fish is cooked, take it from saucepan and pour egg sauce over the top. Serve with boiled potatoes.