Planked Shad
Ingredients
Directions
Prepare
Prepare a hardwood board that is 1.5 to 2 inches thick.
Place the shad on the board, skin side down, and secure it with a few tacks.
Cook
Position the board before the fire and roast until cooked through.
Baste the shad occasionally with a little butter.
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 and cooks through over the fire as the flesh firms.
- Butter
- Adds moisture and richness to the fish as it roasts, helping keep the surface from drying.
The step that matters
Position the board before the fire and roast until cooked through. The board must sit at a distance from the fire so the fish cooks through gently. Too close and the wood can scorch or burn before the flesh is done.
“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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