Boneless Shad Layered With Its Roe

Recipe Ingredients

		Roe Filling
1		Pair shad roe - (7 to 8 oz) (medium)
1 tablespoon	15ml	Soft unsalted butter
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
1/2 teaspoon	2.5ml	Pureed garlic
1 tablespoon	15ml	Chopped chives
1 teaspoon	5ml	Fresh lemon juice
		Shad
2		Boned shad fillets - (3/4 lb ea)
		= (they'll be cut down the middle to
		Remove the small bones, leaving two
		Flaps that can be opened out)
		Nonstick spray - as needed
		Crumb Topping
1 cup	146g / 5.1oz	Fresh white bread crumbs
2 tablespoons	30ml	Capers - minced
4 tablespoons	60ml	Unsalted butter - melted
		Lemon wedges - for garnish

Recipe Instructions

Preheat oven to 450 degrees.

Make the filling: Using scissors, carefully split the membrane around the roe and spread the roe open. Using a teaspoon, gently scrape all the eggs away from the membrane and put them in a bowl. Gently stir to combine the roe, butter and seasonings.

Season the fish on both sides with salt and pepper. Spray the bottom of a shallow baking pan with nonstick spray and lay the fish in the pan, skin-side down. Fold open the sides of fillets and gently spread half of the roe filling in a thin layer over each fillet. Fold the sides of the fish over the filling.

Put the bread crumbs in a bowl and combine them with the capers and melted butter. Pat half the mixture over each fish and bake for 20 minutes. Transfer the fish to a warm platter and serve with lemon wedges.

This recipe yields 4 servings.

Source:
The Virtual Rod And Gun Club at http://www.rodandgunclub.com

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