2 boneless shad fillets (about 1 lb each)
3 tbl. Butter
1/4 cup finely chopped shallots
1/2 cup finely chopped celery
3/4 cup finely chopped mushrooms
1/4 LB shrimp, shelled, deveined and finely chopped (about ½ cup)
salt and pepper
3/4 cup fine soft bread crumbs
1/4 cup heavy cream
1/2 cup chopped scallions (green onions)
Preheat oven to 425 degrees.
Melt 1 tbl of butter in a saucepan, add shallots and saute breifly (30 seconds). Add the mushrooms and celery and saute, stirring often, about one minute. Add the wine and continue cooking until almost all the liquid is evaporated. Scrape mixture into a mixing bowl.
Add the shrimp, bread crumbs, salt and pepper to taste and blend well.
Use one tbl. of the butter to grease the bottom of a shallow baking dish, large enough to allow some space around the two fillets set out flat.
Lay the fillets, skin side down in the pan and fold back the meat strips made when the fillet was boned. Season with salt and pepper.
Spoon equal amounts of the filling along the length of the fillets. Fold the meat back over he filling. Brush the tops of the fillets with the remaining butter.
Bake for 20 minutes.
Combine the cream and scallions. Spoon this mixture over the fish. Return fish to the oven and bake for another ten minutes, or until the fish flakes, basting occasionally.
Louisiana Style Shad (Dave, 1987)
2 boneless shad fillets (about 1 LB each)
1/2 LB medium shrimp
1/2 cup butter
1/4 cup Worcestershire sauce
3 tbl. Crystal Louisiana hot sauce
1/2 tsp. rosemary
Salt & pepper to taste
Preheat oven to 400 degrees. Peel shrimp. Remove shin and excess fat from under the skin on the shad fillets. Cut shad fillets into strips approximately 1/2" x 2". Arranges shad and shrimp in as single layer in a baking dish. In a saucepan, melt the butter and combine with the hot sauce, rosemary, Worcestershire sauce, salt and pepper. Pour this mixture over the fish, making sure to cover all pieces. Bake for 20 minutes. Serve over white rice.