Filet d'Alose Veronique (Shad Fillet With Grapes)
Published March 23, 1982
- Total Time
- 20 minutes
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Ingredients
1 boneless fillet of shad
Salt to taste, if desired
Freshly ground pepper to taste
1 tablespoon butter
2 tablespoons finely chopped shallots
1 cup white seedless grapes
¼ cup dry white wine
½ cup heavy cream
1 tablespoon lemon juice
2 tablespoons finely chopped parsley
Nutritional analysis per serving (2 servings)
19 grams carbs; 152 milligrams cholesterol; 523 calories; 12 grams monosaturated fat; 4 grams polyunsaturated fat; 20 grams saturated fat; 40 grams fat; 1 gram trans fat; 1 gram fiber; 665 milligrams sodium; 18 grams protein; 15 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
Preheat oven to 400 degrees.
- Step 2
Cut shad fillet in half crosswise. Sprinkle with salt and pepper.
- Step 3
Rub with butter the bottom of a skillet or casserole large enough to hold the fish pieces in one layer.
- Step 4
Sprinkle with shallots and arrange fish pieces skin side down over shallots. Scatter grapes around the fish and pour wine over.
- Step 5
Bring to boil on top of stove. Place in oven and bake about 8 minutes.
- Step 6
Transfer fish to 2 serving plates. Cover with foil and keep warm.
- Step 7
Bring cooking liquid and grapes to boil. Add cream and cook over high heat, stirring occasionally and shaking skillet, about 3 minutes (sauce will be reduced to about a cup). Add lemon juice, salt and pepper. Pour sauce with grapes over fish, and serve sprinkled with parsley.
Private Notes