Filet d'Alose Riviera (Shad with mushrooms and tomatoes)
Published March 23, 1982
- Total Time
- 25 minutes
- Rating
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Ingredients
1 boneless fillet of shad
Salt to taste, if desired
Freshly ground pepper to taste
¼ cup milk
½ cup flour
¼ cup corn, peanut or vegetable oil
¼ pound fresh mushrooms
3 tablespoons olive oil
1 teaspoon finely minced garlic
1 tablespoon butter
½ cup imported canned tomatoes, crushed
2 tablespoons finely chopped parsley
Nutritional analysis per serving (2 servings)
31 grams carbs; 87 milligrams cholesterol; 819 calories; 42 grams monosaturated fat; 10 grams polyunsaturated fat; 12 grams saturated fat; 68 grams fat; 3 grams fiber; 772 milligrams sodium; 22 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Split fillet in half crosswise. Sprinkle pieces with salt and pepper and place in small, flat basin of milk. Remove fish pieces from milk without draining. Put pieces in flour to coat on both sides.
- Step 2
Heat corn or other oil in frying pan, and add fish pieces skin side up. Cook about 1 ½ to 2 minutes over high heat or until golden brown on one side. Carefully turn pieces and continue cooking on second side over moderately low heat 3 to 4 minutes. Transfer pieces to two warm serving plates.
- Step 3
Slice mushrooms thin. There should be about two cups.
- Step 4
Heat olive oil in skillet, and add mushrooms and salt and pepper to taste. Cook, stirring, about 2 minutes. Add garlic and butter and swirl and stir around until butter melts.
- Step 5
Meanwhile, heat tomatoes in small saucepan, and cook down for about 5 minutes.
- Step 6
Spoon half of tomatoes onto each fish piece. Pour mushrooms over and sprinkle with parsley.
Private Notes