Planked Shad and Roe

Ingredients

• a shad
• a buttered plank
• salt
• pepper
• potato croquette preparation
• quarter lemons
• parsley in branches

Method

1. 1

   Split the shad and lay on a buttered plank with the roe on the side.

2. 2

   Season with salt, pepper, and bits of butter.

3. 3

   Bake in a moderate oven for 15 minutes, turn the roe, and bake for another 2 minutes.

4. 4

   Make a border with potato croquette preparation and bake until brown.

5. 5

   Serve with maitre d'hotel butter and garnish.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 73. The excerpt below is the record exactly as published.

Planked shad and roe Rolls Chicory and beet salad Coffee Cream puffs Demi tasse DINNER Oyster soup, family style Radishes Fillet of turbot, Nesles Fondante potatoes Salmon steak, Chambord sauce Peas au cerfeuil Hot baked apples Macaroons Coffee Poached eggs, St. Laurent. Put four slices of smoked salmon on four pieces of toast, and set in oven for a minute, to warm the salmon. Then lay a poached egg on each piece, and cover with cream sauce. Planked shad and roe. Split a shad and lay on a buttered plank, with the roe on the side. Season with salt and pepper and bits of butter, and put in a moderate oven. After fifteen minutes turn over the roe, and leave in the oven for another two minutes. Then take out and make a border around the fish with potato croquette preparation, and bake again until the border is brown. Serve with maitre d'hotel butter, and garnish with quartered lemons and parsley in branches

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