Shad Stuffed With Shad Roe Recipes
SHAD STUFFED WITH SHAD ROE
Provided by Craig Claiborne
Categories dinner, project, main course
Time 45m
Yield 6 servings
Number Of Ingredients 13
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
SAUTEED SHAD FILLET WITH LEMON
Provided by Food Network
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine flour, salt, and pepper and dredge fish in seasoned flour. In a saute pan over medium heat, heat oil until hot. Add fish to pan and cook until well browned on both sides. Remove fish and blot on paper. Return saute pan to heat. Add butter, let melt, and cook until brown. Add lemon juice, allow to sizzle, and add chopped parsley. Plate fish and drizzle lemon butter over top. Serve with asparagus.;
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