Baked Shad With Roe Stuffing

Oxmoor House
6 servings


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1 (4-pound) dressed shad
1 pair shad roe
4 cups water, divided
2 tablespoons vinegar
1/2 cup finely chopped onion
1/2 cup butter or margarine
3 eggs, lightly beaten
1 cup soft breadcrumbs
Salt and pepper to taste
1/2 cup lemon juice
2 tablespoons Worcestershire sauce
Dash of hot sauce
Fresh chopped parsley


Rinse fish thoroughly in cold water; pat dry. Set aside.

Combine roe, 2 cups water, and vinegar in a large saucepan. Bring to a boil; boil 20 minutes. Drain well. Remove and discard membrane. Mash roe in a medium mixing bowl; set aside.

Sauté onion in butter in a small saucepan until tender; stir into mashed roe. Add eggs, breadcrumbs, and salt and pepper, mixing well.

Stuff cavity of fish with roe mixture; secure with metal skewers. Place fish in a 13- x 9- x 2-inch baking pan.

Combine remaining water, lemon juice, Worcestershire sauce, and hot sauce in a mixing bowl; mix well. Pour sauce into pan with fish. Bake, uncovered, at 350° for 35 minutes or until fish flakes easily when tested with a fork, basting often with pan drippings.

Transfer fish to a warm serving platter; garnish with parsley. Serve immediately.

Created date

February 2010