Name: Shad with Sorrel
Yield: Serves 4
Ingredients: 4 thyme sprigs; 2 pounds sorrel; 1 tablespoon butter, approximately; 2 teaspoons flour; 1½ cups milk; 10 parsley sprigs; 1½ pounds boned shad fillets; 1 medium onion, peeled and thinly sliced; Juice of ½ lemon; ¼ cup oil; Pepper; Salt; 1 bay leaf, crumbled; 1 pinch sugar

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Canon of Vegetables

By Raymond Sokolov

Published 2007

About

In foodie folklore, the reason for this classic combination of fish and herb is that the oxalic acid in sorrel will dissolve the tiny bones that make Alosa sapidissima a trial to eat Not so. Tom Jaine, the British food historian, disproved this myth experimentally. He did not, however, go on to claim that the delicious recipe should be abandoned.*

Ingredients

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Ingredients

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