Shad Stuffed with Shad Roe
Shad is a local and favorite tradition in the Low Country, and Elizabeth loves to serve it stuffed with roe and gently roasted with a simple accompaniment of perfectly boiled new potatoes and sautéed zucchini.
Ingredients
- Stuffing
- Butter - 6 tablespoons (3⁄4 stick)
- Onion - 1⁄2 cup, peeled and minced
- Shad Roe - 10 to 12 ounces, large central vein removed, cut into 1-inch cubes
- Eggs - 2, hard-boiled, finely grated
- Whole Wheat Bread - 2 slices, finely shredded
- Chervil (or minced Italian parsley) - 1⁄4 cup, minced
- Fresh Tarragon - 2 tablespoons, minced
- Salt - 1⁄2 teaspoon
- Fish and Marinade
- Extra-Virgin Olive Oil - 3 tablespoons
- White Wine or Vermouth - 1⁄4 cup
- Garlic - 3 tablespoons, peeled and minced
- Black Pepper - 1 teaspoon
- Chervil (or minced Italian parsley) - 1⁄4 cup, minced
- Boneless Shad Fillets - 6, 6-ounce, skin left on
- Fresh Tarragon - 2 tablespoons, minced
- Butter - 1 tablespoon, at room temperature
- Lemon - 1, very thinly sliced, ends and seeds discarded
Instructions
To prepare the stuffing: In a medium saute pan melt the butter over medium heat and add the onion. Sauté about 2 minutes or until translucent. Add the roe and sauté, stirring constantly, until the roe begins to change color but still remains pink. Stir in the eggs, breadcrumbs, chervil, tarragon, and salt, and remove to a plate to cool.
To prepare the fish: Preheat the oven to 425 F. In a small bowl combine the oil, wine, garlic, black pepper, chervil, and tarragon. Set aside.
Divide and stuff the roe stuffing mixture between the flaps of the shad fillets. Be careful not to cover the flesh with the stuffing as the fish will not cook evenly. Spread the butter on a non-reactive baking pan and place the stuffed fish fillets on the pan. Spoon the marinade over the fillets, and top each with a lemon slice. Tent the pan with aluminum foil, and tightly close on all four sides so that no steam escapes during the roasting. Roast for 20 minutes until cooked through. Serve immediately.
