Planked Shad

Ingredients

• boned shad
• pepper
• salt
• some good melted butter
• mashed potatoes, carrots, onions, beets, string beans, asparagus tips

Method

1. 1

   Wash, clean, and bone the shad.

2. 2

   Double after boning, sprinkle with pepper and salt, rub with melted butter, and leave in the oven on the plank for about fifteen minutes until nearly done.

3. 3

   Prepare various vegetables cut small in macedoine style.

4. 4

   Use a pastry bag to wave the mashed potatoes around the board, creating sections for the vegetables.

5. 5

   Put in the oven until potatoes are golden brown.

6. 6

   Fill each section with vegetables, garnish with parsley, and serve very hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 86. The excerpt below is the record exactly as published.

Planked Shad ( Alose cuite sur la planche ) Wash, clean, and bone [see recipe: Boned Shad]; double after boning; sprinkle it first with pepper and salt; rub it over with some good melted butter; leave in the oven on the plank for about fifteen minutes until fish is nearly done. [The old-fashioned way is to plank it in front of the open fire, but where we have no open fire, we have to do it inside the oven.] In the meantime, have ready some nice mashed potatoes, carrots, onions, beets, string beans, asparagus tips

Cook this with the app: pantry check, scaling, and the assistant.