Baked Stuffed Shad Recipes

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SHAD STUFFED WITH DATES



Shad Stuffed with Dates image

This freshwater fish, found in the Sebou River, is popular in Morocco. It is fat but rather full of bones, and its delicate flesh is said to be at its best soon after spawning upriver. In America it is sold already boned, which makes stuffing easy. Dates are stuffed with rice and blanched almonds, and they, in turn, provide the stuffing for the fish.

Yield serves 6

Number Of Ingredients 12

1/4 cup finely chopped blanched almonds
2-3 tablespoons cooked rice
1 teaspoon sugar
1/2 teaspoon ground cinnamon plus 1/4 teaspoon to garnish (optional)
Pepper
1/4 teaspoon ground ginger
1-2 tablespoons butter
8 ounces fresh dates (dried ones will do, but choose soft, juicy ones)
A 3-pound boned shad
Oil
Salt
1/2 onion, finely chopped

Steps:

  • Mix together the chopped almonds, rice, sugar, cinnamon, and a pinch each of pepper and ginger, and knead with a little butter to hold everything together.
  • Pit the dates and stuff them with the almond-rice mixture.
  • Rub the fish all over with oil, salt, pepper, and a little ground ginger. Open up the 2 top fillets and arrange the stuffed dates down the center, then replace the top fillets. Place the fish on a large, well-oiled sheet of foil and sprinkle with the finely chopped onion. Wrap the fish up neatly and seal the edges of the foil firmly. (The foil allows you to omit sewing up the fish.) Lay the parcel on a large baking pan.
  • Bake in a preheated 350°F oven, about 15 minutes per pound, or until the flesh begins to flake when you cut into the thickest part with a pointed knife. Then unwrap the foil and place the fish under the broiler to become crisply golden. Serve dusted with cinnamon if you like.

SHAD STUFFED WITH SHAD ROE



Shad Stuffed With Shad Roe image

Provided by Craig Claiborne

Categories     dinner, project, main course

Time 45m

Yield 6 servings

Number Of Ingredients 13

6 rectangular portions of boneless shad fillets with skin left on, about 36 ounces total weight
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons olive oil
1/4 cup dry white wine
2 tablespoons plus 1/4 cup finely chopped fresh chervil (or use a blend of parsley and tarragon)
2 pairs shad roe, about 3/4 pound total weight
6 tablespoons unsalted butter
1/2 cup finely chopped onion
1 cup finely diced whole-wheat bread
2 hard-cooked eggs, put through a sieve, about 1/2 cup
6 rectangles of parchment or aluminum foil measuring about 12-by-16 inches
6 thin seedless lemon slices with rind left on

Steps:

  • Preheat the oven to 475 degrees.
  • Arrange the shad fillets, skin-side-down, in a baking dish, preferably rectangular or square, in which the portions will fit snugly in one layer. Sprinkle with salt and pepper.
  • Bend the oil, wine and 2 tablespoons of chervil. Sprinkle this over the fish.
  • Pull off and discard the connecting membranes of the roe. Cut the roe crosswise into 1/2-inch-thick slices.
  • Heat the butter in a small skillet, and add the onion. Cook, stirring, until wilted but not browned. Add the pieces of roe, and cook, stirring briefly, just until the roe starts to lose its raw look.
  • Put the bread cubes in a mixing bowl, and add the remaining 1/4 cup of chopped chervil. Add the roe mixture and the sieved eggs. Blend well. Divide the mixture into 6 equal portions.
  • Lay out the 6 rectangles of parchment, and place 1 piece of fillet, skin-side-down, on each piece of paper. Spoon an equal portion of the oil and wine marinade over each. Open up the flaps (from which the bones were removed), and stuff each opening with equal portions of the roe mixture. Pack it loosely. Top each serving with a lemon slice. Fold the parchment neatly, envelope-fashion, sealing the edges. Arrange each filled envelope, sealed-side-down, on a baking sheet.
  • Place in the oven, and bake 13 minutes. To serve, remove the fish from the envelopes and serve.

Nutrition Facts : @context http, Calories 589, UnsaturatedFat 25 grams, Carbohydrate 12 grams, Fat 44 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 14 grams, Sodium 734 milligrams, Sugar 3 grams, TransFat 0 grams

PLANKED STUFFED SHAD



Planked Stuffed Shad image

Provided by Molly O'Neill

Categories     dinner, weekday, roasts, main course

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

1 tablespoon vegetable oil
1 4-pound shad, split and gutted, head, tail and fins intact
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon nutmeg
2 leeks
4 tablespoons melted butter
1 lemon
2 cups bread crumbs
1/4 cup chopped parsley

Steps:

  • For the plank, use a ceramic baking tile, bread board or pine plank 12 inches square. Soak for 1 hour in water; dry and rub with oil. Put in oven and heat oven to 400 degrees.
  • Rinse the fish. Mix together the salt, pepper and nutmeg, sprinkle three-quarters of the mixture on the inside and outside of the fish and set the rest aside.
  • Split leeks in half lengthwise and then widthwise; rinse completely. Put in a shallow pot, cover with cold water and cook over medium heat until tender, about 15 minutes. Drain leeks. Pour 1 tablespoon of the butter over leeks, add the juice of a quarter of the lemon and sprinkle with remaining salt mixture.
  • Reduce the oven temperature to 375 degrees. Put the leeks inside the shad, sprinkle with bread crumbs and chopped parsley, close the fish, baste it with the remaining butter and juice of rest of the lemon. Place fish on plank and bake 40 minutes. Serve with boiled potatoes and lemon wedges.

Nutrition Facts : @context http, Calories 851, UnsaturatedFat 33 grams, Carbohydrate 32 grams, Fat 54 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 15 grams, Sodium 913 milligrams, Sugar 4 grams, TransFat 0 grams

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