2686. SLOW-BAKED SHAD with BACON

makes 4-6 servings 


1 whole shad (3 pounds or larger), scaled and gutted
2 tablespoons vinegar
4 slices bacon
3-4 onions, peeled and sliced
4-6 white potatoes, peeled and sliced
salt and pepper to taste

Preheat an oven to 250 degrees. Rinse fish in cold water. Pat dry. Cut gashes about 1/4 inch apart along both sides of the whole dressed shad. Place shad on a large piece of aluminum foil. Sprinkle vinegar on fish. Place bacon slices on top of fish. Surround fish with sliced onions and sliced potatoes. Sprinkle with salt and pepper. Fold and tightly seal aluminum foil and place in baking pan. Bake for six hours. Transfer the wrapped fish to a deep platter and slit open one side of the foil (it will release a lot of juices). Carefully slide out the fish and discard the foil. To serve, use a fork and spoon to pull pieces of meat away from the backbone and ribs; the remaining bones are edible. Spoon the juices over each portion. Serve with steamed new potatoes or rice.


bacon recipe courtesy of: Julie Rothman, The Baltimore Sun, March 25, 2012

2283. SHAD ROE with BACON and MUSHROOMS

yields four servings


4 slices thick-cut bacon, cut into 1-inch pieces
2 shad fillets, with skin on
2 pairs shad roe
1/2 cup milk
coarse salt and freshly ground pepper to taste
flour for dredging
1/3 cup peanut or vegetable oil
3 tablespoons unsalted butter
1/2 pound mushrooms, sliced thin
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1/2 cup creme fraiche
juice of 1 lemon
2 tablespoons chopped flat-leaf parsley

Fry the bacon until it is crisp, drain it and warm it in a low oven.

Cut the shad fillets in half and place them with the roe in the milk. Remove them, season them with salt and pepper and dredge them lightly in the flour, shaking off any excess.

Using a nonstick pan, heat the peanut or vegetable oil and saute the fillets and the roe until they are golden on both sides. (This can be done in two batches if necessary). Turn heat down and cook four to five minutes. Handle roe carefully to prevent them from splitting. Remove to heated platter and keep warm.

While the fish is cooking, heat the butter in another pan. Add the mushrooms and thyme and cook until the former are golden brown. Stir in the creme fraiche and the lemon juice and season to taste with salt and pepper. Pour the sauce onto the fish and sprinkle with parsley and bacon. Serve at once.


bacon recipe courtesy of: Moira Hodgson, "Shad and Roe Are Making Their Yearly Cameo Appearance," The New York Times, February 25, 1996

1774. SHAD ROE with BACON and MUSHROOMS

yields four servings


4 slices thick-cut bacon, cut into 1-inch pieces
2 shad fillets, with skin on
2 pairs shad roe
1/2 cup milk
coarse salt and freshly ground pepper to taste
flour for dredging
1/3 cup peanut or vegetable oil
3 tablespoons unsalted butter
1/2 pound mushrooms, sliced thin
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1/2 cup creme fraiche
juice of 1 lemon
2 tablespoons chopped flat-leaf parsley

Fry the bacon until it is crisp, drain it and warm it in a low oven.

Cut the shad fillets in half and place them with the roe in the milk. Remove them, season them with salt and pepper and dredge them lightly in the flour, shaking off any excess.

Using a nonstick pan, heat the peanut or vegetable oil and saute the fillets and the roe until they are golden on both sides. (This can be done in two batches if necessary). Turn heat down and cook four to five minutes. Handle roe carefully to prevent them from splitting. Remove to heated platter and keep warm.

While the fish is cooking, heat the butter in another pan. Add the mushrooms and thyme and cook until the former are golden brown. Stir in the creme fraiche and the lemon juice and season to taste with salt and pepper. Pour the sauce onto the fish and sprinkle with parsley and bacon. Serve at once.


bacon recipe courtesy of: Moira Hodgson, "Shad and Roe Are Making Their Yearly Cameo Appearance," The New York Times, February 25, 1996