Grilled shad fillets, dipped in egg and breadcrumbs, stewed with sorrel in a timbale and served with melted butter.
Shad, scored on both sides, baked and coated with sauce Bercy, a sauce of shallots, white wine and fish stock, butter and chopped parsley.
Shad grilled and then baked on a bed of puréed sorrel, butter and lemon juice, and served with hard boiled eggs.
"Stuffed shad." There is a variety of ways of preparing stuffed shad. 1) Shad stuffed with roes mixed with white bread, milk, nutmeg and herbs, baked and served with sauce Bercy. 2) Shad stuffed with fish mousseline and braised in red wine. It is then served in the reduced sauce, with butter. 3) Shad stuffed with fish mousseline, baked and coated with sauce Bercy. 4) Shad stuffed with pike forcemeat mixed with fines herbes, poached in red wine and fish stock, reduced and thickened, mixed with sliced mushrooms, poured over the fish and decorated with chopped parsley.
Twaite shad or gizzard shad from a family of white, migratory fish. The shad is a bony, tasty, oily fish similar to herring, which travels up rivers in spring and is found in deep lakes. In France it is found in the Gironde where it is often grilled over vine shoots or stuffed with sorrel, and in the Loire, where it may be stuffed with beurre blanc. The roe is a great delicacy and shad is also used raw in sushi. Members of the family include Allis shad (Alosa alosa) and the smaller twaite shad or gizzard shad (Alosa fallax).
