Shad Stuffed with Shad Roe

Yield: about 8 servings


*2 shad fillets

*3 1/2 cups Fish Mousse (recipe below)

*1 pair shad roe

*5 Tablespoons butter

*2 Tablespoons finely chopped shallots

*salt and freshly ground pepper

*1 cup dry white wine

*2 cups cream sauce for stuffed shad (recipe below)


*Heat oven to 400 degrees. Place the two shad fillets skin-side down on a flat surface.  Open up the “flaps” of each fillet and spoon half the fish mousse down the center, smoothing it over.

*Separate the two sections of one pair of shad roe and arrange them neatly lengthwise over the mousse.

*Spoon the remaining mousse over the roe, smoothing it over.  Bring up the “flaps” of the stuffed fillet to make “sides”, like a mousse-filled boat.

*Carefully place one stuffed shad fillet on top of the other, skin-side up and flaps down to completely enclose the filling, now like a mousse-filled submarine.

*Tie the package neatly with string to keep it intact.

*Grease a flameproof baking dish with three tablespoons butter and sprinkle with two tablespoons finely chopped shallots.  Sprinkle with salt and pepper to taste and lay the fish in the dish.

*Dot with two tablespoons of butter.  Pour one cup of white wine over the fish and cover with foil.  Bring to a boil on top of the stove and place in the oven.  Bake 45 minutes.

*Cut off and discard the strings.  Pour the liquid from the fish into a saucepan and prepare the Cream Sauce (recipe below) while keeping the fish warm. Cut into crosswise slices and serve with the sauce.

Fish Mousse

Yield: about 3 1/2 cups


*1 pound fillet of flounder, sole, or rockfish

*salt and freshly ground pepper

*1 large egg

*1 1/2 cups heavy cream

*3 Tablespoons chopped chives


*Cut the fish into cubes and place in food processor or blender.  If using a blander, the recipe may need to be split into two halves, dividing the ingredients before blending.

*Add salt and pepper to taste and process the fish until smooth but without overblending.

*Add the egg and blend briefly.  Gradually add the cream while blending.  Spoon the mixture into a bowl and add the chives.

Cream Sauce for Stuffed Shad

Yield: about 2 cups of sauce


*liquid from cooking the shad

*1 1/2 cups heavy cream

*1 Tablespoon lemon juice

*1 Tablespoon butter

*salt and freshly ground pepper


*In a saucepan, boil the liquid from the cooked fish over high heat until reduced by half.

*Add the cream and cook for another 10 minutes.  Strain.  (If liquid accumulates from the cooked fish as it stands, add this to the saucepan).

*Cook the sauce down about five minutes longer and add lemon juice.

*Swirl in butter and add salt and pepper to taste.


Salt River Lobster

Bringing the freshest seafood to the DC/Bethesda area for over 25 years

Our customer Leigh Buckner sent us this recipe, which appeared in

the New York Times Magazine on February 27, 1977.

The Buckner family has been preparing this dish annually for the last 30 years.


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