Shad Baked In Milk With Cucumber Sauce

Course : Seafoods
Serves: 6
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5 pounds fresh shad -- cleaned
1 teaspoon salt
1 teaspoon white pepper
2 tablespoons sweet butter or margarine
1 cup chopped celery
1 cup chopped onion
3 tablespoons minced fresh parsley
1 teaspoon powdered sage
1 Cup milk
1 1/2 cups mayonnaise
1/2 medium cucumber -- seed and peel and chop
2 medium scallions -- chopped
2 tablespoons chopped parsley or chives
1 teaspoon fresh lemon or lime juice

Preparation / Directions:

1. Season inside fish cavity with salt and white pepper. 2. Melt buffer in saucepan; saute~ celery, onion, parsley and sage in buffer until onion is transparent. 3. Fill cavity with celery-buffer mixture; skewer to close. 4. Place fish in baking dish; add milk to cover. 5. Cover dish tightly with aluminum foil; bake in preheated 3()0O F. oven 5 hours. Bones will disappear! 6. Serve with Cucumber Sauce. Cucumber Sauce Blend all ingredients in food processor or blender or mix well. Delicious with milk-baked fish or broiled or sauteed shad fillets. NOTE: Fresh-water shad is very difficult to fillet, but when baked in milk, the bones literally disappear! Inexpensive Lenten offering when fish is in season!

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