Planked Shad with Potatoes Duchesse Recipe


Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelMedium
Health IndexAverageServings6
MethodMain Ingredient


 Boiling potatoes3 Pound, peeled and quartered (9 medium-sized ones)
 Salt To Taste
 Egg yolks3 , lightly beaten
 Butter12 Tablespoon, melted
 Ground white pepper1⁄2 Teaspoon
 Shad fillets3 Pound (with the skin left on)
 Vegetable oil2 Tablespoon
 Fresh parsley sprigs3
 Lemons2 , each cut lengthwise into 6 or 8 wedges

Nutrition Facts

Serving size

Calories 663 Calories from Fat 322

% Daily Value*

Total Fat 37 g56.3%

Saturated Fat 16.8 g84.2%

Trans Fat 0 g

Cholesterol 307.1 mg

Sodium 286 mg11.9%

Total Carbohydrates 44 g14.8%

Dietary Fiber 6 g24.1%

Sugars 1.8 g

Protein 46 g92.6%

Vitamin A 18.4% Vitamin C 100.7%

Calcium 17.8% Iron 12.3%

*Based on a 2000 Calorie diet


1. In a saucepan cover potatoes with enough lightly salted boiling water to them by at least 1 inch and boil briskly, uncovered, until a potato quarter is soft enough to be easily mashed against the sides of the pan with the back of a spoon.
2. In a sieve or colander, drain the potatoes and pat them dry with paper towels.

3. To puree the potatoes set a food mill or ricer into a deep bowl add potatoes and puree them or place them in the bowl and mash them to a smooth puree with the back of a fork.
4. In a bowl beat in the egg yolks and, when they are completely incorporated, add 6 tablespoons of the melted butter, 1 1/2 teaspoons of salt and 1/2 teaspoon of white pepper.
5. Cover the bowl tightly with foil to keep the puree warm.
6. Set the broiler pan and its rack 4 inches from the heat and preheat the broiler to its highest point.
7. To use the shad wash it briefly under cold running water and pat it completely dry with paper towels.
8. With a pastry brush, spread the vegetable oil evenly over the broiler pan rack and place the fish on top of it, skin side down.
9. With 2 tablespoons of the remaining melted butter brush the shad.
10. Broil about 4 inches from the heat for 6 to 8 minutes, basting the fish once or twice with 2 more tablespoons of the butter.

11. To test for the doneness check if the flesh is delicately browned and flakes easily by prodded gently with a table fork.
12. Using two large metal spatulas, carefully transfer the shad to the center of an oak plank large enough to hold it comfortably.
13. Fill a pastry bag fitted with a large star tip with the potato puree and pipe it around the shad.
14. Brush the shad with the remaining 2 tablespoons of melted butter and place the plank under the broiler for 2 or 3 minutes to brown the potatoes lightly.

15. Garnish the planked shad with the parsley sprigs and serve at once.
16. Present the lemon wedges separately in a small bowl.