Shad Stuffed With Shad Roe

Name: Shad Stuffed With Shad Roe
Prep time: 30 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: french, southern
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; 1/4 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; 1/2 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

By Craig Claiborne

Updated Oct. 12, 2023

Total Time: 45 minutes
Prep Time: 30 minutes
Cook Time: 20 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:6 servings

6rectangular portions of boneless shad fillets with skin left on, about 36 ounces total weight
Salt to taste if desired
Freshly ground pepper to taste
2tablespoons olive oil
¼cup dry white wine
2tablespoons plus ¼ cup finely chopped fresh chervil (or use a blend of parsley and tarragon)
2pairs shad roe, about ¾ pound total weight
6tablespoons unsalted butter
½cup finely chopped onion
1cup finely diced whole-wheat bread
2hard-cooked eggs, put through a sieve, about ½ cup
6rectangles of parchment or aluminum foil measuring about 12-by-16 inches
6thin seedless lemon slices with rind left on

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 475 degrees.
Step 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.
Step 3
Bend the oil, wine and 2 tablespoons of chervil. Sprinkle this over the fish.
Step 4
Pull off and discard the connecting membranes of the roe. Cut the roe crosswise into ½-inch-thick slices.
Step 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.
Step 6
Put the bread cubes in a mixing bowl, and add the remaining ¼ cup of chopped chervil. Add the roe mixture and the sieved eggs. Blend well. Divide the mixture into 6 equal portions.
Step 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.
Step 8
Place in the oven, and bake 13 minutes. To serve, remove the fish from the envelopes and serve.