Instructions: 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)

Rex Stout

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