Planked Stuffed Shad
|Cooked finnan haddie||1 Cup (16 tbs)|
|Grated onion||1 1⁄2 Teaspoon|
|Fresh bread crumbs||2 Cup (32 tbs)|
|Melted butter||3 Tablespoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Chopped celery leaves||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
Prepare the plank by oiling well, then place in a cold oven, and bring the heat up to 400°.
Cook finnan haddie as for Creamed Finnan Haddie.
Work through a food grinder.
Combine with all ingredients and enough wine to hold the mixture together lightly.
Stuff fish and sew the opening together.
Reduce heat to 375°.
Place shad on the hot plank and bake, allowing 10 to 15 minutes per pound.
Baste frequently with melted butter.
Shortly before the fish is done, remove the plank from the oven.
With a pastry tube, pipe a border of Potatoes Duchesse around the edge of the plank.
Brush the potatoes with butter, return the plank to the oven, and bake until the fish is done and the potatoes delicately browned.
Before serving the planked shad, inside the border of potatoes arrange small bouquets of hot cooked vegetables, such as French green beans, glazed small white onions, asparagus tips with Hollandaise Sauce, or broiled mushroom caps.