Baked Shad With Roe Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (4-pound) dressed shad |
1 pair shad roe |
4 cups water, divided |
2 tablespoons vinegar |
1/2 cup finely chopped onion |
1/2 cup butter or margarine |
3 eggs, lightly beaten |
1 cup soft breadcrumbs |
salt and pepper to taste |
1/2 cup lemon juice |
2 tablespoons worcestershire sauce |
dash of hot sauce |
fresh chopped parsley |
Directions:
1. Rinse fish thoroughly in cold water; pat dry. Set aside.
2. Combine roe, 2 cups water, and vinegar in a large saucepan. Bring to a boil; boil 20 minutes. Drain well. Remove and discard membrane. Mash roe in a medium mixing bowl; set aside.
3. Sauté onion in butter in a small saucepan until tender; stir into mashed roe. Add eggs, breadcrumbs, and salt and pepper, mixing well.
4. Stuff cavity of fish with roe mixture; secure with metal skewers. Place fish in a 13- x 9- x 2-inch baking pan.
5. Combine remaining water, lemon juice, Worcestershire sauce, and hot sauce in a mixing bowl; mix well. Pour sauce into pan with fish. Bake, uncovered, at 350° for 35 minutes or until fish flakes easily when tested with a fork, basting often with pan drippings.
6. Transfer fish to a warm serving platter; garnish with parsley. Serve immediately.
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