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Planked Shad With Shad Roe Dressing

Western.Chefs's picture
Ingredients
  Shad 4 Pound, boned (1 Shad)
  Shad roe 2 (1 Pair)
  Water 2 Cup (32 tbs)
  Salt 3⁄4 Teaspoon
  Vinegar 1 Tablespoon
  Butter 1 Tablespoon
  Onion 1 Small, minced
  Chopped parsley 1 Tablespoon
  Lemon juice/Dry white wine 1 Tablespoon
  Grated parmesan cheese 2 Tablespoon
  Freshly ground black pepper To Taste
  Tomatoes 2 , halved
  Hot duchesse potatoes 1⁄2 Cup (8 tbs)
Directions

1. Have boned shad prepared for stuffing.
2. Preheat oven to hot (400° F.) and heat a well-oiled wooden plank.
3. Simmer shad roe in water to cover with one-half teaspoon of the salt and the vinegar for ten minutes. Drain, skin and chop.
4. In a skillet heat the butter, add the onion and cook until it is transparent.
5. Mix roe, onion and the remaining ingredients, except the vegetables, until well blended.
6. Sprinkle the fish with additional salt, stuff with roe mixture, sew cut surfaces together loosely and place on the plank. Bake until the fish flakes easily when tested with a fork, about one hour.
7. Garnish plank with the tomatoes and duchesse potatoes put through a pastry tube. Brush the vegetables with additional melted butter and broil until the potatoes are lightly browned.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Ingredient: 
Fish
Interest: 
Everyday

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