| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Fish, Main dish | 6 | Servings | |
INGREDIENTS
| 3 | lb | Shad fillets, fresh |
| 1/3 | c | Olive oil, extra virgin |
| 1 | lg | Lemon, juice of |
| 1 | Bay leaf | |
| 2 | Sprigs fresh thyme | |
| 1/2 | ts | Fresh oregano -OR- |
| 1/4 | ts | Dried leaves |
| 1/4 | ts | Salt |
| 1 | pn | Black pepper |
| 3 | lb | Fresh sorrel |
| 2 | tb | Butter |
| 1 | tb | Minced shallots |
| 1 | c | Dry white wine |
| 3/4 | c | Heavy cream |
| Salt & freshly ground black pepper to taste | ||
| (A Right to Die) Source: The Nero Wolfe Cookbook by |
INSTRUCTIONS
1>. Marinate the shad in the oil and lemon juice, to which the bay leaf, thyme, oregano, salt and pinch of pepper have been added. Let stand for 1 hour or more. 2>. Rinse the sorrel and boil in a small amount of salted water 5 to 7 minutes until it is very tender. Drain it and rub through a sieve. In a saucepan melt the butter and saute the shallots until golden. Add the sorrel and the wine. Bring the mixture to a boil and cook for about 10 minutes. Add the cream and lower the heat, simmering the sauce for 5 minutes more. Season with salt and pepper. Makes about 2 cups of sauce. 3>. Drain and broil the shad for 7 or 8 minutes on each side under a high flame. Remove to a warm dish and pour the sauce over. Rex Stout : The Viking Press - New York : 1973 : SBN 670-50599-4 : Lib. of Congress #72-72754 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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