Subj : Re: Shad
To : Jim Weller
From : Dave Drum
Date : Tue Jul 26 2022 06:40:08
-=> JIM WELLER wrote to DAVE DRUM <=-
DD> This recipe uses salt-water shad. My local fresh-water shad were only
DD> sun-fish sized (about 5" to 6" long) and it would be tought to fillet
DD> them. Bv)= Not to mention they they are VERY bony.
JW> I have never encountered any of the North American shads but by all
JW> reports the salt water species are big enough to warrant catching
JW> and eating, and delicious although bony. But the fresh water gizzard
JW> shad are downright nasty. I have had imported Hilsa from south Asia
JW> and they are indeed very, very tasty with a lot of fine bones so
JW> they have to be eaten carefully.
Most of my fishing these days is done in the frozen foods aisle or at
Roberts Fish Market (www.robertsseafoodmarket.com)
They make a stuffed flounder that is as good as anything I have made on
my own. Plus, living single, I can buy them one at a time. And they have
cooking "schools". I've taken their soup course.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Crab Meat Stuffed Flounder
Categories: Seafood, Stuffing, Breads, Citrus
Yield: 4 Servings
1/2 lb Lump crabmeat
4 Flounder fillets
1 c Ritz cracker crumbs
1 lg Egg
5 tb Mayonnaise
1 tb Fresh parsley
1 ts Worcestershire sauce
1 ts Dry mustard
1 Lemon
1/4 lb Butter
Rinse flounder fillets and pat dry.
In a bowl, mix Ritz cracker crumbs, egg, mayo, parsley,
Worcestershire sauce, and dry mustard till well mixed.
Gently fold in the crab meat.
Place a quarter of the stuffing in each filet,fold over
and place in a glass baking dish sprayed with non stick
cooking spray folded side down.
Place a pat of butter on each roll.
Bake at 350+oF/175+oC for 25-30 minutes.
Serve with lemon wedges.
UDD Notes: Freezes well, thaw in microwave. Can add a
bit of fine chopped celery for taste/texture.
From:
http://www.food.com
Uncle Dirty Dave's Kitchen
MMMMM
... There are no recipes for leftover chocolate
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