CookEat Recipe
Cold Shad with Raisin, Almond and Wine Sauce
Slices of poached shad served cold under a spiced sweet-sour sauce of raisins, almonds and wine.
Method
Steps
Step 1
Season cleaned shad slices with salt, pepper and ginger. Gently simmer with onion, bay, cloves, parsley, vinegar and enough water to partly cover until the thickest flesh reaches 70 °C; lift fish carefully to a clean shallow platter.
Step 2
Strain the cooking liquid, remove whole cloves and measure about 400 mL into a saucepan. Add raisins, butter, pounded almonds, wine, brown sugar and cinnamon; simmer until raisins plump and the sauce lightly thickens.
Step 3
Cool fish and sauce promptly in shallow covered containers at or below 4 °C. Just before serving, spoon cold sauce over the fish and finish with lemon slices and parsley.
Step 4
Serve cold and tell diners that shad contains numerous fine bones; keep the platter refrigerated until service.
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