Recipe for Boneless Shad Layered with Its Roe 
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Yield:
4
Ingredients:
Amount Ingredient
ROE FILLING ----------------
1 med pair shad roe - (7 to 8 oz)
1 tbl soft unsalted butter
Coarse salt to taste
Freshly-ground black pepper to taste
1/2 tsp pureed garlic
1 tbl chopped chives
1 tsp fresh lemon juice
----------------- SHAD ----------------
2 x boned shad fillets - (3/4 lb ea)
(theyll be cut down the middle to
remove the small bones, leaving two flaps that can be opened out)
Nonstick spray as needed
----------------- CRUMB TOPPING ----------------
1 cup fresh white bread crumbs
2 tbl capers minced
4 tbl unsalted butter melted
Instructions:
Instructions: Preheat oven to 450 degrees.

Make the filling: Using scissors, carefully split the membrane around the roe and spread the roe open. Using a teaspoon, gently scrape all the eggs away from the membrane and put them in a bowl. Gently stir to combine the roe, butter and seasonings.

Season the fish on both sides with salt and pepper. Spray the bottom of a shallow baking pan with nonstick spray and lay the fish in the pan, skin-side down. Fold open the sides of fillets and gently spread half of the roe filling in a thin layer over each fillet. Fold the sides of the fish over the filling.

Put the bread crumbs in a bowl and combine them with the capers and melted butter. Pat half the mixture over each fish and bake for 20 minutes. Transfer the fish to a warm platter and serve with lemon wedges.

This recipe yields 4 servings.

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