Boneless Shad Layered With Its Roe
- ROE FILLING:
- 1 medium pair shad roe - (7 to 8 oz)
- 1 tablespoon soft unsalted butter
- Coarse salt to taste
- Freshly-ground black pepper to taste
- 1/2 teaspoon pureed garlic
- 1 tablespoon chopped chives
- 1 teaspoon fresh lemon juice
- 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 fresh white bread crumbs
- 2 tablespoons capers minced
- 4 tablespoons unsalted butter melted
- Lemon wedges for garnish
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.