| 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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