Side Pannel
Nero Wolfe's Broiled Shad with Sorrel Sauce
Nero Wolfe's Broiled Shad with Sorrel Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fish, Main Dish
Ingredients List
- 3 lb Shad fillets, fresh
- 1/3 c Olive oil, extra virgin
- 1 lg Lemon, juice of
- 1 Bay leaf
- 2 Sprigs fresh thyme
- 1/2 ts Fresh oregano -OR-
- 1/4 ts Dried leaves
- 1/4 ts Salt
- 1 pn Black pepper
- 3 lb Fresh sorrel
- 2 tb Butter
- 1 tb Minced shallots
- 1 c Dry white wine
- 3/4 c Heavy cream
- Salt & freshly ground black
- -pepper to taste
Directions
1>. Marinate the shad in the oil and lemon juice, to which the bay leaf,
thyme, oregano, salt and pinch of pepper have been added. Let stand for 1
hour or more. 2>. Rinse the sorrel and boil in a small amount of salted
water 5 to 7 minutes until it is very tender. Drain it and rub through a
sieve. In a saucepan melt the butter and saute the shallots until golden.
Add the sorrel and the wine. Bring the mixture to a boil and cook for about
10 minutes. Add the cream and lower the heat, simmering the sauce for 5
minutes more. Season with salt and pepper. Makes about 2 cups of sauce. 3>.
Drain and broil the shad for 7 or 8 minutes on each side under a high
flame. Remove to a warm dish and pour the sauce over.
(A Right to Die) Source: The Nero Wolfe Cookbook by
Rex Stout
: The Viking Press - New York
: 1973
: SBN 670-50599-4
: Lib. of Congress #72-72754
thyme, oregano, salt and pinch of pepper have been added. Let stand for 1
hour or more. 2>. Rinse the sorrel and boil in a small amount of salted
water 5 to 7 minutes until it is very tender. Drain it and rub through a
sieve. In a saucepan melt the butter and saute the shallots until golden.
Add the sorrel and the wine. Bring the mixture to a boil and cook for about
10 minutes. Add the cream and lower the heat, simmering the sauce for 5
minutes more. Season with salt and pepper. Makes about 2 cups of sauce. 3>.
Drain and broil the shad for 7 or 8 minutes on each side under a high
flame. Remove to a warm dish and pour the sauce over.
(A Right to Die) Source: The Nero Wolfe Cookbook by
Rex Stout
: The Viking Press - New York
: 1973
: SBN 670-50599-4
: Lib. of Congress #72-72754
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