CookEat Recipe
Tomato-Baked Shad Stuffed with Oysters and Mushrooms
Whole shad filled with oysters and mushrooms, baked in tomato sauce and served with celery vinaigrette.
Method
Steps
Step 1
For the proposed tomato sauce, soften the onion in the 15 mL sauce oil for 5 minutes.
Step 2
Add garlic for 30 seconds, then tomato, the sauce's half teaspoon salt, quarter teaspoon black pepper and paprika.
Step 3
Simmer uncovered 15–20 minutes until spoonable, adding a little water only if it catches. Measure about 240 mL for the dish.
Step 4
For the proposed dressing, whisk vinegar, mustard, the dressing's quarter teaspoon salt and the dressing's quarter teaspoon black pepper; slowly whisk in the 60 mL dressing oil until combined. Dress the vegetables at service.
Step 5
Heat oven to 190 °C. Use the three-quarter teaspoon salt and the separate quarter teaspoon black pepper to season the shad and its stuffing of fully cooked chopped oysters and cooked mushrooms, then fill its cavity; close loosely.
Step 6
Butter a baking dish, lay in fish, scatter onion, crumbs and parsley, dot with remaining butter and pour about a cup of proposed tomato sauce around it.
Step 7
Bake about 35–45 minutes, basting with tomato sauce, until fish flakes and stuffing is thoroughly hot. Serve with shredded celery dressed separately in proposed vinaigrette.
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