Recipe - Nero Wolfes Broiled Shad With Sorrel Sauce

3 pound Shad fillets, fresh
1/3 cup Olive oil, extra virgin
1 lg Lemon, juice of
1 Bay leaf
2 Sprigs fresh thyme
One half teaspoon Fresh oregano OR
One fourth teaspoon Dried leaves
One fourth teaspoon Salt
1 pn Black pepper
3 pound Fresh sorrel
2 tablespoon Butter
1 tablespoon Minced shallots
1 cup Dry white wine
Three fourths cup Heavy cream
Salt & freshly ground black
pepper to taste

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.
(A Right to Die) Source: The Nero Wolfe Cookbook by
Rex Stout
: The Viking Press New York
: 1973
: SBN 670505994
: Lib. of Congress #7272754

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