Nero Wolfes Broiled Shad With Sorrel Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Shad fillets, fresh
1/3 cup: Olive oil, extra virgin
1 large: Lemon, juice of
1: Bay leaf,
2 Sprigs: fresh thyme,
1/2 tsp: Fresh oregano -OR-,
1/4 tsp: Dried leaves,
1/4 tsp: Salt,
1 pinch: Black pepper,
3 lbs: Fresh sorrel,
2 tbsp: Butter,
1 tbsp: Minced shallots,
1 cup: Dry white wine,
3/4 cup: 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
Source from luhu.jp
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
Source from luhu.jp