Shad Stuffed with Shad Roe

Name: Shad Stuffed with Shad Roe
Yield: Yield: 6 Servings.
Cuisine: United States
Ingredients: 2 hard-cooked eggs put through a sieve (about ½ cup); 6 rectangular portions of boneless shad fillets with skin left on (about 2¼ pounds total weight); 1 cup finely diced whole wheat bread; ¼ cup dry white wine; 6 thin, seedless lemon slices with rind; 2 pairs of shad roe (about ¾ pound total weight); 6 tablespoons unsalted butter; ½ cup finely chopped onion; Freshly ground pepper to taste; Salt to taste, if desired; 2 tablespoons plus ¼ cup finely chopped fresh chervil (or use a blend of parsley and tarragon); 2 tablespoons olive oil

Preparation info

Yield:
6
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

6 rectangular portions of boneless shad fillets with skin left on (about 2¼ pounds total weight)
Salt to taste, if desired

Americas
United States
Dinner

Method

Preheat the oven to 475 degrees. Cut out 6 rectangles of parchment or aluminum foil measuring 12 × 16 inches.
Arrange the shad fillets, skin side down, on a b