Shad Stuffed With Shad Roe

Ingredients

• 6 rectangular portions of boneless shad fillets with skin left on, about 36 ounces total weight
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons olive oil
• ¼ cup dry white wine
• 2 tablespoons plus 1/4 cup finely chopped fresh chervil (or use a blend of parsley and tarragon)
• 2 pairs shad roe, about 3/4 pound total weight
• 6 tablespoons unsalted butter
• ½ cup finely chopped onion
• 1 cup finely diced whole-wheat bread
• 2 hard-cooked eggs, put through a sieve, about 1/2 cup
• 6 rectangles of parchment or aluminum foil measuring about 12-by-16 inches
• 6 thin seedless lemon slices with rind left on

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    622 calories; 45 grams fat; 14 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 8 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 45 grams protein; 445 milligrams cholesterol; 214 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

6 servings

Preparation

1. Preheat the oven to 475 degrees.
2. Arrange the shad fillets, skin-side-down, in a baking dish, preferably rectangular or square, in which the portions will fit snugly in one layer. Sprinkle with salt and pepper.
3. Bend the oil, wine and 2 tablespoons of chervil. Sprinkle this over the fish.
4. Pull off and discard the connecting membranes of the roe. Cut the roe crosswise into 1/2-inch-thick slices.
5. Heat the butter in a small skillet, and add the onion. Cook, stirring, until wilted but not browned. Add the pieces of roe, and cook, stirring briefly, just until the roe starts to lose its raw look.
6. Put the bread cubes in a mixing bowl, and add the remaining 1/4 cup of chopped chervil. Add the roe mixture and the sieved eggs. Blend well. Divide the mixture into 6 equal portions.
7. Lay out the 6 rectangles of parchment, and place 1 piece of fillet, skin-side-down, on each piece of paper. Spoon an equal portion of the oil and wine marinade over each. Open up the flaps (from which the bones were removed), and stuff each opening with equal portions of the roe mixture. Pack it loosely. Top each serving with a lemon slice. Fold the parchment neatly, envelope-fashion, sealing the edges. Arrange each filled envelope, sealed-side-down, on a baking sheet.
8. Place in the oven, and bake 13 minutes. To serve, remove the fish from the envelopes and serve.