CookEat Recipe
Broiled Shad with Hot Ravigote
Broiled fresh shad with a warm anchovy, gherkin, cream and herb Ravigote served separately.
Method
Steps
Step 1
For the hot Ravigote, pound the three oil-packed anchovies, two vinegar-pickled gherkins, one medium shallot, one tablespoon freshly chopped parsley, one tablespoon chopped tarragon and half a tablespoon chopped chervil in a mortar for about five minutes, until a fine paste. Rub through a clean fine sieve.
Step 2
Put this paste in a small saucepan with the six tablespoons hot pasteurized thick dairy cream. Whisk briskly over very gentle heat for two minutes. Add the first commercially pasteurized egg-yolk equivalent and stir briskly for two minutes. Add the second and stir briskly until incorporated, then add the third and whisk for five minutes, keeping the sauce below a boil.
Step 3
Remove from the heat, season with the one good saltspoon salt and one saltspoon cayenne, and stir for one minute more. Transfer to a warm sauce bowl and keep only briefly warm for immediate serving.
Step 4
Have a fishmonger supply one fresh longitudinal half of an American roe shad from a whole fish weighing about three pounds, neatly scaled and trimmed with the backbone and principal bones removed. Keep the roe outside this dish, inspect carefully for remaining fine bones and keep the fish refrigerated at 40°F or colder until preparation. Mix the one tablespoon refined sunflower oil, separate one teaspoon salt and half a teaspoon white pepper on a plate and roll the fish all over in the seasoning.
Step 5
Arrange on a clean broiler and broil over brisk heat for about six minutes on each side, continuing until the thickest flesh reaches 70°C. Dress on a clean hot dish and serve promptly with the complete freshly made warm Ravigote in its separate bowl, taking care with any fine bones.
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