Whole Shad Baked In Milk With Potatoes And Bacon
- 1 whole shad - (4 to 5 lbs) cleaned, scaled
- Coarse salt to taste
- Freshly-ground black pepper to taste
- 1 large onion sliced
- 3 large baking potatoes peeled, sliced thin
- 2 bay leaves
- 2 sprigs fresh thyme - (to 3) (or 1/2 teaspoon dried thyme)
- 5 slices thick-sliced bacon - (to 6) (enough to wrap the fish completely)
- 4 cups milk
- 2 cups chicken stock
Preheat oven to 275 degrees.
Rinse the fish well inside and out and dry it with paper towels. Season it with salt and freshly ground pepper.
In a flameproof baking pan large enough to hold the fish, make a bed of the sliced onion and potatoes, the thyme and the bay leaves. Season with salt and pepper.
Wrap the fish in the bacon slices and lay it on the vegetables. Pour in the milk and chicken stock.
Using 2 or 3 layers of heavy-duty aluminum foil, cover the pan completely, tucking the foil tightly around the edges of the pan so no seam can escape. Put the pan over a burner on the stove and bring the liquid to a boil. If you see any steam escaping from the pan, tighten the seal, using additional foil if necessary, until no steam escapes.
Place the pan in the oven and let the fish bake for 6 to 7 hours. Using a large serving spoon, cut the fish into serving pieces.
This recipe yields 6 servings.
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