Shad with Sorrel
Ingredients
Directions
Prepare
Gut the shad by the ears, scale, and clean it.
Soak the fish in oil, fine salt, bay leaf, parsley, and halved scallions.
Let it marinate for some time.
Grill and serve
Grill for 45 minutes to 1 hour, basting with the marinade and turning to cook both sides.
Serve with a nice sorrel sauce.
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, cooking into flaky, moist flesh over the grill.
- Oil
- Carries the herbs and seasoning onto the fish and helps keep its surface from drying out.
- Fine salt
- Seasons the fish through the marinade and helps the flesh hold moisture.
- Scallions
- Contribute mild onion aroma that infuses the fish during marinating.
The step that matters
Turning and basting on the grill. Fish is delicate and sticks or dries easily. Turning gently and basting with the marinade keeps the skin from tearing and the flesh moist while both sides cook through over the long grilling time.
“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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