Shad Baked in Cream

The traditional and perhaps best way to eat shad is still the Native American method of “planking.” Season fillets with strips of bacon or salt pork and hefty doses of Old Bay, then nail them onto an oak board. Place the boards around a large pit fire, angled about 60 degrees and 18 inches away from the flames.

 

Since setting up a backyard planking pit might not be reasonable for every home cook, try this tasty, traditional recipe by baking them in cream.

 

By / Photography By Amy Nawrocki and Eric D. Lehman | April 16, 2018

Ingredients

  • ½ cup butter
  • 4 shad fillets
  • Juice of one lemon
  • ¼ cup dry white wine
  • ½ cup heavy cream
  • Fresh herbs for garnish

Preparation

Preheat oven to 350˚. Melt butter and pour into baking dish. Put fillets in the dish, sprinkle with lemon, salt, and pepper.

Cooking

Pour wine over and bake for 20 minutes. Add cream just before serving, and heat but do not boil.

Instructions

Plating

Cut fillets in half, garnish with herbs, and watch out for bones.

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Ingredients

  • ½ cup butter
  • 4 shad fillets
  • Juice of one lemon
  • ¼ cup dry white wine
  • ½ cup heavy cream
  • Fresh herbs for garnish
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