CookEat Recipe

Broiled Shad, Vert-Pré

Name: Broiled Shad, Vert-Pré
Ingredients: 1 Shallot — No21 component batch: Shallot, peeled; 0.25 clove Garlic — No21 component batch: Garlic clove, historical bean approximation; 2 Branch Parsley — No21 component batch: Parsley branches, cleaned; 1 Branch Watercress — No21 component batch: Watercress branch, cleaned; 21 Gramme Butter — No21 component batch: Butter; source unit: gramme; 0.375 Teaspoon Salt — No21 component batch: Salt, estimated from one and a half saltspoons; source unit: teaspoon; 0.125 Teaspoon Cayenne pepper — No21 component batch: Cayenne, estimated from half a saltspoon; source unit: teaspoon; 0.5 Shad — HALF of ONE very fresh shad as a continuous headless skin-on LONGITUDINAL half-body piece. Source three-pound referent is ambiguous; do not assign 1.5 lb or 3 lb to this half.; 1 Tablespoon Salt — Salt rubbed over fish; source unit: tablespoon; 0.5 Teaspoon Paprika — Paprika; source unit: teaspoon; 6 Quarter Lemon — Lemon quarters; Parsley — Parsley greens garnish

Half a shad broiled with paprika and served under No21 green herb butter. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1313. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use the documented headless skin-on longitudinal half shad while leaving the historical three-pound referent unresolved. Keep the full tablespoon salt and verify 70°C fish centre. Prepare the full green butter once and spread an actual unmeasured portion over hot fish, with six lemon quarters. Limites : Whole-versus-half three-pound referent, edible mass, skin/bone trim, salt absorption and green-butter output remain unknown. Half-fish count and four skin incisions are source facts; no fixed raw or cooked mass is assigned.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

1 ShallotNo21 component batch: Shallot, peeled
0.25 clove GarlicNo21 component batch: Garlic clove, historical bean approximation
2 Branch ParsleyNo21 component batch: Parsley branches, cleaned
1 Branch WatercressNo21 component batch: Watercress branch, cleaned
21 Gramme approximately three quarters ouncesButterNo21 component batch: Butter; source unit: gramme
0.375 Teaspoon SaltNo21 component batch: Salt, estimated from one and a half saltspoons; source unit: teaspoon
0.125 Teaspoon Cayenne pepperNo21 component batch: Cayenne, estimated from half a saltspoon; source unit: teaspoon
0.5 ShadHALF of ONE very fresh shad as a continuous headless skin-on LONGITUDINAL half-body piece. Source three-pound referent is ambiguous; do not assign 1.5 lb or 3 lb to this half.
1 Tablespoon SaltSalt rubbed over fish; source unit: tablespoon
0.5 Teaspoon PaprikaPaprika; source unit: teaspoon
6 Quarter LemonLemon quarters
ParsleyParsley greens garnish

Method

Steps

Step 1
Make the green butter ONCE: pound ONE peeled shallot, QUARTER small garlic clove, TWO clean parsley branches, ONE clean watercress branch, provisional 0.375 teaspoon salt and 0.125 teaspoon cayenne to pulp. THEN add 21 g butter and pound until thick and even. Press through a fine strainer into a clean bowl, cover and refrigerate.
Step 2
Prepare HALF a fresh shad as a continuous headless skin-on longitudinal piece. Preserve the source three-pound weight ambiguity without inventing a half weight. Scale, trim and wipe thoroughly; make FOUR small incisions on the SKIN side.
Step 3
Rub all around with ONE TABLESPOON salt and HALF teaspoon paprika. Broil briskly for SIX minutes EACH side as guides, until thickest fish reaches 70°C; do not silently reduce the salt.
Step 4
Dress on a large hot dish and spread an unmeasured actual portion of the prepared green butter OVER the fish. Decorate with SIX lemon QUARTERS and a little parsley greens. Serve.

Cooked it? Rate it.

Cooked 0 times

Not rated yet

Steps

Step 1

Step 2

Step 3

Step 4

Cooked it? Rate it.

Share this recipe