Baked Shad with Cabbage and Tomatoes

Name: Baked Shad with Cabbage and Tomatoes (G’backener Moifisch mit Graut un Tomatts)
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 1 cup (65 g) shredded sorrel; 6 cups (550 g) finely shredded cabbage, resembling angel hair noodles; 4 slices country smoked slab bacon; 3 tablespoons (45 g) unsalted butter; ⅔ cup (160 ml) dry white wine; 2 tablespoons (5 g) minced fresh chives; 1 3- to 4-pound (1.5- to 2-kg) buck shad, gutted and cleaned but with head and tail left on; 1 teaspoon minced fresh winter savory or ½ teaspoon dried savory; 1 cup (100 g) plain breadcrumbs; 1½ tablespoons minced fresh parsley; 1 cup (250 g) chopped onion; 1 cup (150 g) peeled, seeded, and chopped fresh tomatoes

G’backener Moifisch mit Graut un Tomatts

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

This delightful shad dish comes from Dauphin County. The recipe belonged to Mrs. Carl Adam, who lived in Harrisburg at the turn of this century. Since Mrs. Adam’s recipe makes quite a fulsome dinner, this may be treated as a one-pot meal.

Ingredients

3 tablespoons (45 g) unsalted butter
1 cup (100

Europe
Americas
Germany
United States
Dauphin County
Harrisburg
Main course
Dinner
Pennsylvania

Method

Preheat the oven to 350°F (175°C). Melt the butter in a skillet and fry the breadcrumbs until straw colored, stirring constantly to prevent scorching (3 to 4 minutes). Add the parsley, chives, and savory, and remove from the heat.

Open the shad and cut the cavity from the head