Broiled Shad
Ingredients
Directions
Wash the shad and sprinkle it with coarse sea salt.
Place the shad on a wire gridiron, skin side down, and set the gridiron over a clear fire.
When the shad begins to cook through, turn it to finish on the flesh side.
Cook until it is evenly browned.
Serve on a hot platter and butter liberally.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Shad
- Forms the main body of the dish, cooked through over direct heat until its flesh turns opaque and firm.
- Butter
- Adds richness and moisture to the cooked fish, rounding out its flavour when spread over it at serving.
The step that matters
Turning the shad. Turn the fish only once it has begun to cook through, so the skin side has set and will not tear. Turning too early can break the fish apart, while leaving it too long can dry the flesh before the second side browns evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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