Shad Fillets Braised With Wild Mushrooms And Tomatoes

Ingredients

The fish:

• 2 shad fillets, about 2 pounds each
• 1 cup white wine
• 1 cup lemon juice
• 1 clove garlic, peeled and minced
• 1 small onion, peeled and minced
• 1 bay leaf
• 3 black peppercorns, cracked
• ¼ pound fresh porcini mushrooms, cleaned and cut into 1/2-inch slices
• ¼ pound fresh shiitake mushrooms, cleaned and cut into 1/2-slices
• ½ pound fresh morels
• 4 plum tomatoes, peeled, seeded, cored and quartered

The sauce:

• 2 ounces dried porcini
• 5 cups water
• 1 teaspoon salt
• Pinch sugar
• 1 tablespoon soy sauce
• 1 scallion, trimmed and thinly sliced

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1036 calories; 63 grams fat; 14 grams saturated fat; 26 grams monounsaturated fat; 15 grams polyunsaturated fat; 26 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 82 grams protein; 340 milligrams cholesterol; 1069 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Place the fish, skin side down, in a glass or ceramic baking dish. Cover with the wine, lemon juice, garlic, onion, bay leaf and peppercorns. Marinate for 1 hour.
2. Preheat the oven to 300 degrees. Transfer the fish to a clean baking dish. Sprinkle 2 tablespoons of the marinade over the fish. Arrange the fresh mushrooms over the top. Add the tomatoes. Cover tightly with foil and bake until the small bones dissolve, about 3 to 4 hours.
3. Meanwhile, place the dried mushrooms and water in a sauce pan and bring to a boil. Reduce the heat and simmer gently for 30 minutes. Stir in the salt, sugar and soy sauce. Add the scallion and simmer until reduced to 1 cup, about 25 minutes. Strain. Set aside.
4. Remove the fish from the oven. Cut the fillets in half and divide among 4 plates, with the mushrooms over the fish. Spoon the sauce over the shad and serve immediately.

4 hours 15 minutes