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Ingredients
1 shad, 4 pounds, dressed
Salt to taste, if desired
Freshly ground pepper to taste
4 to 5 cups water
1 cup white wine
2 ribs celery, coarsely chopped
1 small onion, chopped
2 bay leaves
Beurre Nantais sauce (see recipe), optional
Nutritional analysis per serving (6 servings)
4 grams carbs; 227 milligrams cholesterol; 639 calories; 17 grams monosaturated fat; 10 grams polyunsaturated fat; 10 grams saturated fat; 42 grams fat; 1 gram fiber; 1269 milligrams sodium; 52 grams protein; 1 gram 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 300 degrees.
- Step 2
Wash shad and dry with paper towels. Sprinkle inside and out with salt and pepper.
- Step 3
Put fish on rack of baking pan. Add four cups of water and wine to level just under fish. Add remaining ingredients except the sauce. If necessary, add fifth cup of water to prevent burning.
- Step 4
Cover tightly and steam for five hours. Baste often. Serve sliced crosswise through bones, with herb butter sauce if desired.
Private Notes