CookEat Recipe
Planked Shad
Butterflied golden shad on an oak plank with herb butter and lemon.
Method
Steps
Step 1
Wash, dry and finely chop the parsley and chervil. Mash 21 g butter with half a teaspoon of the chopped parsley, a quarter teaspoon of the chopped chervil, half a teaspoon lemon juice, a quarter teaspoon salt and an eighth teaspoon white pepper.
Step 2
Cover and refrigerate until the fish is ready.
Step 3
Scale, wash and dry the whole fresh shad, starting at about 1360 g before trimming.
Step 4
Remove the head and tail, open through the belly without separating the two joined sides, and detach the spinal bone.
Step 5
Season both sides with the lightly filled tablespoon of salt and half teaspoon pepper, then turn repeatedly in the two tablespoons flour.
Step 6
Heat three tablespoons olive oil in a large frying pan.
Step 7
Lay the joined fish split side down; fry for five minutes or until browned, turn carefully with a skimmer and fry the second side for another five minutes.
Step 8
Use an untreated oven-suitable oak cooking plank.
Step 9
Lightly oil it with the separate one tablespoon olive oil.
Step 10
Transfer the same fish skin side down, spread half a tablespoon melted butter over it and bake in a hot oven for twenty minutes until the thickest edible fish reaches at least 70 °C.
Step 11
Spread the hot fish with herb butter to coat; keep surplus butter covered and refrigerated.
Step 12
Garnish with the quartered lemon and parsley greens and serve on the same plank, handling the hot plank carefully.
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