Filet Dalose Riviera Shad With Mushrooms And Tomatoes Recipes

SHAD FILLETS BRAISED WITH WILD MUSHROOMS AND TOMATOES

Steps:

• Place the fish, skin side down, in a glass or ceramic baking dish. Cover with the wine, lemon juice, garlic, onion, bay leaf and peppercorns. Marinate for 1 hour.
• Preheat the oven to 300 degrees. Transfer the fish to a clean baking dish. Sprinkle 2 tablespoons of the marinade over the fish. Arrange the fresh mushrooms over the top. Add the tomatoes. Cover tightly with foil and bake until the small bones dissolve, about 3 to 4 hours.
• Meanwhile, place the dried mushrooms and water in a sauce pan and bring to a boil. Reduce the heat and simmer gently for 30 minutes. Stir in the salt, sugar and soy sauce. Add the scallion and simmer until reduced to 1 cup, about 25 minutes. Strain. Set aside.
• Remove the fish from the oven. Cut the fillets in half and divide among 4 plates, with the mushrooms over the fish. Spoon the sauce over the shad and serve immediately.

FILET D'ALOSE VERONIQUE (SHAD FILLET WITH GRAPES)

Steps:

• Preheat oven to 400 degrees.
• Cut shad fillet in half crosswise. Sprinkle with salt and pepper.
• Rub with butter the bottom of a skillet or casserole large enough to hold the fish pieces in one layer.
• Sprinkle with shallots and arrange fish pieces skin side down over shallots. Scatter grapes around the fish and pour wine over.
• Bring to boil on top of stove. Place in oven and bake about 8 minutes.
• Transfer fish to 2 serving plates. Cover with foil and keep warm.
• 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.

FILET D'ALOSE RIVIERA (SHAD WITH MUSHROOMS AND TOMATOES)

Steps:

• 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.
• Heat corn or other oil in frying pan, and add fish pieces skin side up. Cook about 1 1/2 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.
• Slice mushrooms thin. There should be about two cups.
• 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.
• Meanwhile, heat tomatoes in small saucepan, and cook down for about 5 minutes.
• Spoon half of tomatoes onto each fish piece. Pour mushrooms over and sprinkle with parsley.