Receta Boneless Shad Layered With Its Roe
by Global Cookbook

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	Raciónes: 4

Ingredientes

1 med pair shad roe - (7 to 8 ounce)
1 Tbsp. soft unsalted butter Coarse salt to taste Freshly-grnd black pepper to taste
1/2 tsp pureed garlic
1 Tbsp. minced chives
1 tsp fresh lemon juice

2 x boned shad fillets - (3/4 lb ea) (they'll be cut down the middle to remove the small bones, leaving two flaps which can be opened out) Nonstick spray as needed
1 c. fresh white bread crumbs
2 Tbsp. capers chopped
4 Tbsp. unsalted butter melted Lemon wedges for garnish

Preheat oven to 450 degrees.
Make the filling: Using scissors, carefully split the membrane around the roe and spread the roe open. Using a tsp., gently scrape all the Large eggs away from the membrane and put them in a bowl. Gently stir to combine the roe, butter and seasonings.
Season the fish on both sides with salt and pepper. Spray the bottom of a shallow baking pan with nonstick spray and lay the fish in the pan, skin-side down. Fold open the sides of fillets and gently spread half of the roe filling in a thin layer over each fillet. Fold the sides of the fish over the filling.
Put the bread crumbs in a bowl and combine them with the capers and melted butter. Pat half the mix over each fish and bake for 20 min. Transfer the fish to a hot platter and serve with lemon wedges.
This recipe yields 4 servings.