PLANKED STUFFED SHAD

Planked Stuffed Shad image

Provided by Molly O'Neill

Categories dinner, weekday, roasts, main course

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1 4-pound shad, split and gutted, head, tail and fins intact
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon nutmeg
2 leeks
4 tablespoons melted butter
1 lemon
2 cups bread crumbs
1/4 cup chopped parsley

Steps:

For the plank, use a ceramic baking tile, bread board or pine plank 12 inches square. Soak for 1 hour in water; dry and rub with oil. Put in oven and heat oven to 400 degrees.
Rinse the fish. Mix together the salt, pepper and nutmeg, sprinkle three-quarters of the mixture on the inside and outside of the fish and set the rest aside.
Split leeks in half lengthwise and then widthwise; rinse completely. Put in a shallow pot, cover with cold water and cook over medium heat until tender, about 15 minutes. Drain leeks. Pour 1 tablespoon of the butter over leeks, add the juice of a quarter of the lemon and sprinkle with remaining salt mixture.
Reduce the oven temperature to 375 degrees. Put the leeks inside the shad, sprinkle with bread crumbs and chopped parsley, close the fish, baste it with the remaining butter and juice of rest of the lemon. Place fish on plank and bake 40 minutes. Serve with boiled potatoes and lemon wedges.

Nutrition Facts : @context http, Calories 851, UnsaturatedFat 33 grams, Carbohydrate 32 grams, Fat 54 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 15 grams, Sodium 913 milligrams, Sugar 4 grams, TransFat 0 grams