Connecticut River Shad With Fiddle Head Ferns

It's a sure sign of spring.

For the shad:

  • 1 pound Shad Filet
  • 1 tablespoon oil
  • 1/8 teaspoon salt
  • 1/4 cup flour

For the fiddle head ferns:

  • 1 tablespoon chopped garlic
  • 1 plum tomato - chopped
  • 1 cup fiddle head ferns - Blanched
  • 1/2 cup mixed vegetables - blanched (we used carrot and fennel)
  • 1 tablespoon capers
  • 1/2 teaspoon kosher salt
  • 1/4 cup white wine
  • 1 tablespoon butter

Heat a large saute pan over medium high heat. Add the oil. Season the filet with salt and dredge both sides in the flour. Gently place in the pan skin side down and cook for two minute on each side. Remove from pan and let rest.
Next add the garlic to the pan and cook for 30 seconds. Then toss in the ferns and vegetable and mix. Cook for 1 minute and add the capers, salt and white wine. Cook until almost dry and stir in the butter. Place vegetables on a large serving plate and then place reserved filets on top.

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