Baked Shad With Spinach Stuffing Recipe
Ingredients
1 three-and-one-half- to four-pound shad
Salt and freshly ground black pepper
2 pounds spinach, cooked
1/3 cup butter
1 tablespoon minced onion
1 1/2 tablespoons flour
1/2 cup heavy sweet or sour cream (optional)
1 tablespoon lemon juice
1/2 cup dry white wine (optional)
Directions
1. Have the shad boned at the fish market. Sprinkle inside with salt and pepper.
2. Preheat oven to moderate (350° F.).
3. Drain the spinach and rub through a coarse sieve, or chop fine.
4. In a large skillet heat two tablespoons of the butter, add the onion and cook until lightly browned. Using a wire whisk, stir in the flour. Add the spinach and cook, stirring, until thickened. Add the cream and lemon juice and season with salt and pepper.
5. Stuff the shad with the mixture and tie into shape. Place the shad in a greased baking pan lined with foil and add the wine to the pan, if desired. Sprinkle the fish with salt and pepper and dot with bits of the remaining butter.
6. Bake the shad until it flakes easily when tested with a fork, about thirty-five to forty-five minutes. Baste frequently with butter, or the butter and wine in the pan.
2. Preheat oven to moderate (350° F.).
3. Drain the spinach and rub through a coarse sieve, or chop fine.
4. In a large skillet heat two tablespoons of the butter, add the onion and cook until lightly browned. Using a wire whisk, stir in the flour. Add the spinach and cook, stirring, until thickened. Add the cream and lemon juice and season with salt and pepper.
5. Stuff the shad with the mixture and tie into shape. Place the shad in a greased baking pan lined with foil and add the wine to the pan, if desired. Sprinkle the fish with salt and pepper and dot with bits of the remaining butter.
6. Bake the shad until it flakes easily when tested with a fork, about thirty-five to forty-five minutes. Baste frequently with butter, or the butter and wine in the pan.
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