Yield: 6 servings
Measure | Ingredient |
---|---|
3 pounds | Shad fillets, fresh |
⅓ cup | Olive oil, extra virgin |
1 large | Lemon, juice of |
1 \N | Bay leaf |
2 \N | Sprigs fresh thyme |
½ teaspoon | Fresh oregano -OR- |
¼ teaspoon | Dried leaves |
¼ teaspoon | Salt |
\N \N | (A Right to Die) Source: The Nero Wolfe |
1 pinch | Black pepper |
3 pounds | Fresh sorrel |
2 tablespoons | Butter |
1 tablespoon | Minced shallots |
1 cup | Dry white wine |
¾ cup | Heavy cream |
\N \N | Salt & freshly ground black pepper to taste |
1>. Marinate the shad in the oil and lemon juice, to which the bay leaf, thyme, oregano, salt and pinch of pepper have been added. Let stand for 1 hour or more. 2>. Rinse the sorrel and boil in a small amount of salted water 5 to 7 minutes until it is very tender. Drain it and rub through a sieve. In a saucepan melt the butter and saute the shallots until golden. Add the sorrel and the wine. Bring the mixture to a boil and cook for about 10 minutes. Add the cream and lower the heat, simmering the sauce for 5 minutes more. Season with salt and pepper. Makes about 2 cups of sauce. 3>. Drain and broil the shad for 7 or 8 minutes on each side under a high flame. Remove to a warm dish and pour the sauce over.
Cookbook by Rex Stout
: The Viking Press - New York : 1973
: SBN 670-50599-4
: Lib. of Congress #72-72754