Baked Stuffed Shad Recipes
PLANKED STUFFED SHAD
Provided by Molly O'Neill
Categories dinner, weekday, roasts, main course
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
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
SHAD STUFFED WITH DATES
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
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.
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