Shad Stuffed with its Roe and Wild Leeks

Name: Shad Stuffed with its Roe and Wild Leeks
Cuisine: American
Ingredients: ¼ pound sliced bacon; ½ pound wild leeks, cleaned (see Preparation); 1 pair shad roe (about ¾ pound); 1 large, boned shad fillet (about 1¼ pounds); Salt and pepper; Salt and pepper; Melted butter; Lemon

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

This smoky, springtime recipe has been adapted from one served by Paul Neuman, who with his vibrant wife Stacy Bogdonoff runs a take-out and catering place on Manhattan’s Upper East Side (Neuman & Bogdonoff, natch).

Ingredients

¼ pound sliced bacon
½ pound wild leeks, cleaned (see Preparation)

Americas
Georgia
United Kingdom
Canada
United States
Minnesota
West Virginia
Main course
Gluten-free
Spring
New England
March
May
April
June

Method

Cook bacon in large skillet until lightly browned, not crisped. Drain and reserve fat. Halve bacon crosswise, then cut into very thin lengthwise strips.
Cut apart leek leaves and bulbs. Wrap and refrigerate three-quarters of the leaves for another use (such as vinaigrette). Slice thin the remaining leaves and bulbs. (There should be about ½ cups.)
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