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Baked Shad

  • Shad
  • Breadcrumbs
  • Pepper
  • Salt
  • 1 small onion, finely chopped
  • 1 Tbsp parsley, chopped
  • 1/2 tsp sweet marjoram
  • 2 ounces butter, melted
  • 1 egg, beaten
  • Flour
  • For the sauce:
  • 2 ounces tomato or mushroom catsup
  • 4 Tbsps wine
  • Juice of 1 lemon
  • 2 ounces boiling water
  • 1 tsp flour
When a fish is to be baked, it should be emptied through the gills and the head left on it. When this is done, wash the fish clean.

Prepare a filling of breadcrumbs, enough to fill it. Season with pepper and salt, chopped onion, chopped parsley and sweet marjoram. Melt the butter and pour atop the crumbs after they have been well mixed with the seasoning. Stir together with a knife. Mix the beaten egg through it. Fill the fish.

Lay the fish on a trivet in a long dripping pan. Season with pepper and salt and dust lightly with flour. Set in a rather quick oven at 375°F. When it begins to brown, baste with butter and hot water stirred together. A large shad will require an hour to bake.

For the sauce, mix the tomato or mushroom catsup, wine, lemon juice and boiling water together. Thicken with flour, mixed with a little cold water. Let it boil up.

When you have dished the fish, if there are any drippings from it in the pan, add it to the sauce. Pour the sauce over the fish. Garnish with sprigs of parsley.
Submitted by Tess M Mar 2, 2010 15 min 30 min 45 min

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