Brandywine Conservancy's Environmental Management Center
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Cooking with Shad
Shad and its roe (the eggs of spawning females) are considered delicacies by many. A moderately fatty fish with a delicate, rich flavor, shad meat looks dark when raw but cooks to a creamy color. Shad can be prepared in a variety of ways, including pan-frying, broiling, baking and grilling. Shad roe is best when pan-fried or sautéed. Traditionally, it was served with scrambled eggs as a breakfast treat. The time-honored method of cooking shad is called "planking." In this method, the fillets are nailed to thick oak boards with strips of salted pork. They are then baked in front of an open fire for about 30 minutes. Following are recipes for cooking shad from chefs in the Brandywine Valley.
Shad Roe in a Mushroom Cream Sauce
Krazy Kat's Restaurant
Route 100 & Kirk Road
Montchanin, DE 19710
www.krazykatsrestaurant.com
Ingredients
Two sets shad roe, two cups sliced cremini mushrooms, ½ cup minced shallots, 1 clove garlic minced, 1 tablespoon fresh lemon juice, ½ cup chicken stock, ½ cup heavy cream, 1 tablespoon chopped fresh tarragon, 1 tablespoon chopped fresh parsley, 2 oz. unsalted butter
Preparing the Dish
Melt butter in heavy skillet. Add roe seam side up and sauté for two minutes. Turn using fish spatula and sauté two minutes more. Place in 375-degree oven for five minutes. Gently remove from pan and set aside. Add shallots and garlic to pan. Heat gently on low to medium heat until soft and translucent. Add mushrooms and sauté over medium heat for four to five minutes. Add lemon juice and chicken stock. Bring to a boil and reduce to desired consistency. Season to taste with salt and pepper. Return shad roe to pan and reheat gently in sauce. Plate the shad roe dressed with the sauce and sprinkle with fresh chopped chives or sprigs of chervil.
Shad and Roe with Pineapple and Coconut-Curry Cream
 Dan Butler, Owner and Executive Chef
Brandywine Prime Seafood and Chops at the Chadds Ford Inn
Routes 1 and 100
Chadds Ford, PA 19317
www.brandywineprime.com
Pineapple and Coconut-Curry Cream
2 teaspoons fresh grated ginger, 1 teaspoon minced fresh garlic, 2 teaspoons chopped shallots, 1 stalk lemongrass chopped, 1 tablespoon vegetable oil, 1 teaspoon red curry paste, 1 sprig basil, 2 sprigs mint, 2 sprigs cilantro, 10 oz. pineapple juice, 14 oz. coconut milk
In a saucepot, heat the oil and add the ginger, garlic, shallots and lemongrass and sauté for a few minutes without taking on color. Add the curry paste and incorporate well. Add the herbs and mash them well into the mixture. Add the pineapple juice and bring to a soft boil, and let the liquid reduce (evaporate) by about half its volume. Add the coconut milk and again, allow to reduce by half. Strain through a fine sieve and adjust the seasoning.
Preparing the Roe
4 shad roe lobes, salt, pepper, flour, 2 tablespoons butter, 1 medium shallot minced, 1 grapefruit sectioned, 1 tablespoon chopped fresh parsley, 1 teaspoon capers
Place the roe in a single layer on the bottom of a flat shallow pan and gently pour boiling water over top. The roe will start to poke out of any holes in the membrane and the lobes will separate. Remove from the water and pat dry, discarding any of the roe that has seeped out.
Season and dredge the roe. Over a medium-high setting, heat the oil (enough to coat the bottom of the pan) in a thick bottomed skillet and place the roe in carefully. Flip carefully and add the butter, then shallots and let them take some color (about a minute). Add capers, grapefruit and parsley.
Cooking the Fillets
4 shad fillets, salt, pepper, flour, vegetable oil
Season the fillets with salt and pepper and dredge lightly in flour. Heat oil (enough to coat the bottom of the pan) in a thick bottomed skillet and place the fillets carefully inside. Sear for a minute or so and flip the fish. Place in a 350-degree oven to finish the roasting.
To Serve
The nutty flavor of basmati rice complements the flavors of this dish very well. Make a base of the rice, and place the fillets on top. Pour the cream sauce generously over top of the fish and then take the roe from the pan and lay on top of the fillets. Spoon the caper and grapefruit over the top and finish with some wisps of micro greens or baby lettuces.
Oven-Roasted Shad and Roe with Wild Mushroom and Bacon
Ragout, Cognac Froth, Pommes Anne and Wilted Spinach
 Patrick A. D'Amico, Executive Chef
Hotel du Pont
11th & Market Streets
Wilmington, DE 19801
www.dupont.com/hotel
Shad and Roe
6 - 4 oz. shad, 6 - 2 oz. roe, salt and pepper to taste
Place 2 tablespoons olive oil in a baking dish. Add shad. Add salt and pepper to taste. Drizzle with 2 tablespoons melted butter. Bake in oven at 425 degrees for 8 to 10 minutes.
Ragout
½ pound oyster mushrooms, ½ pound shiitake mushrooms, ½ pound crimini mushrooms, ½ pound bacon, 1 clove garlic (peeled and chopped), 1 shallot (peeled and chopped), 1 tablespoon fresh lemon thyme, 1 tablespoon fresh Italian parsley (chopped), ¼ cup heavy cream, 2 tablespoons olive oil, salt and pepper to taste.
Sauté olive oil in sauté pan on high heat. Add mushrooms and stir occasionally. Stir in garlic and shallot. Add herbs and cream. Reduce liquid by half. Add salt and pepper to taste.
Pommes Anne
2 Idaho potatoes, salt and pepper to taste
Peel potatoes. Slice in thin circles on a deli slicer. Shingle potatoes in a circle in sauté pan. Brown on both sides.
Spinach
Clean well. Sauté with olive oil, salt and pepper until wilted.
Cognac Froth
2 oz. Hines Cognac, ½ oz. sugar, 4 oz. heavy cream
Add all ingredients and bring to a boil in a pot. Do not reduce. Add 1tsp. lecithin. Blend with hand blender until frothy.
To Assemble
Arrange potatoes and spinach in the center of the plate. Place fish & roe on top of the potatoes and spinach. Spoon on mushroom ragout and cognac froth.
For more information send email to emc@brandywine.org, call 610-388-2700, or write to Environmental Management Center, Brandywine Conservancy, P.O. Box 141, Chadds Ford, PA 19317
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