Stuffed Baked Buck Shad Recipe
Ingredients
| Shad | 1 Pound, cleaned | |
| Salt | To Taste | |
| Butter | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), thinly sliced | |
| Bread crumbs | 4 Cup (16 tbs) | |
| Ground black pepper | 1/8 Teaspoon | |
| 1/4 teaspoon each thyme, rosemary and tarragon, or 1/2 teaspoon sage | ||
| Lemon juice | 2 Tablespoon | |
| 1 or 2 strips bacon | ||
Directions
1. Preheat oven to moderate (350° F.).
2. Sprinkle the shad inside and out with salt.
3. In a skillet, heat one-quarter cup of butter, add the onion and celery and cook until almost tender. Mix with the bread crumbs, herbs and lemon juice. Stuff the fish loosely with the mixture and close with skewers and string. Place on a foil-lined baking dish.
4. Brush the shad with additional melted butter and place a strip or two of bacon over the top. Bake until the fish flakes easily, about thirty-five to forty-five minutes. Baste with butter as necessary.
2. Sprinkle the shad inside and out with salt.
3. In a skillet, heat one-quarter cup of butter, add the onion and celery and cook until almost tender. Mix with the bread crumbs, herbs and lemon juice. Stuff the fish loosely with the mixture and close with skewers and string. Place on a foil-lined baking dish.
4. Brush the shad with additional melted butter and place a strip or two of bacon over the top. Bake until the fish flakes easily, about thirty-five to forty-five minutes. Baste with butter as necessary.
Chef
