Nero wolfe's broiled shad with sorrel sauce

6 servings

Ingredients

Quantity Ingredient
3 pounds Shad fillets, fresh
⅓ cup Olive oil, extra virgin
1 large Lemon, juice of
1 Bay leaf
2 Sprigs fresh thyme
½ teaspoon Fresh oregano -OR-
¼ teaspoon Dried leaves
¼ teaspoon Salt
(A Right to Die) Source: The Nero Wolfe
1 pinch Black pepper
3 pounds Fresh sorrel
2 tablespoons Butter
1 tablespoon Minced shallots
1 cup Dry white wine
¾ cup Heavy cream
Salt & freshly ground black pepper to taste

Directions

1>. Marinate the shad in the oil and lemon juice, to which the bay leaf, thyme, oregano, salt and pinch of pepper have been added. Let stand for 1 hour or more. 2>. Rinse the sorrel and boil in a small amount of salted water 5 to 7 minutes until it is very tender. Drain it and rub through a sieve. In a saucepan melt the butter and saute the shallots until golden. Add the sorrel and the wine. Bring the mixture to a boil and cook for about 10 minutes. Add the cream and lower the heat, simmering the sauce for 5 minutes more. Season with salt and pepper. Makes about 2 cups of sauce. 3>. Drain and broil the shad for 7 or 8 minutes on each side under a high flame. Remove to a warm dish and pour the sauce over.

Cookbook by Rex Stout

: The Viking Press - New York : 1973

: SBN 670-50599-4

: Lib. of Congress #72-72754

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