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Ingredientes
- 1/4 lb sorrel
- 1/2 c. heavy cream
- 1 Tbsp. minced chives Coarse salt to taste Freshly-grnd black pepper to taste
- 2 x boned shad fillets - (abt 3/4 lb ea) Coarse salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. unsalted butter softened
- 4 Tbsp. heavy cream
Direcciones
- Make the Sauce: Trim the tough stems from the sorrel and shred the leaves fine, setting aside a little for garnish. Wash the leaves and put them in a saucepan. There will be sufficient water clinging to the leaves to cook the sorrel. Over medium heat, cook the sorrel for 3 or possibly 4 min, stirring constantly, till it is soft and wilted and forms a puree.
- In a small saucepan, bring the cream to a boil and let it simmer for 2 or possibly 3 min to reduce it slightly. Stir in the sorrel puree and simmer for another minute or possibly two. Strain the sauce, stir in the chives, and season the sauce with some salt and pepper.
- For the Fish: Preheat oven to 450 degrees.
- Season the fish on both sides with salt and pepper. Butter a shallow casserole and lay the fish in it in one layer, skin down. Dot the fish with butter and spoon on the cream. Bake the fish for 8 min, then turn on the broiler and broil it for 4 min.
- Reheat the sauce and put it in a sauce-boat. Serve the fish from the casserole, garnished with some of the reserved and finely shredded sorrel, and spoon some sauce over each serving.
- This recipe yields 4 servings.
- Description: "The tang of sorrel complements the rich flavor of shad. You can cook some shad roe in the baking pan along pan along with the fish; it will be done at the same time."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 4 servings | |
| Calories 155 | |
| Calories from Fat 148 | 95% |
| Total Fat 16.86g | 21% |
| Saturated Fat 10.56g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 12mg | 1% |
| Potassium 28mg | 1% |
| Total Carbs 0.93g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.07g | 0% |
| Protein 0.7g | 1% |
