Baked Shad Fillets with Sorrel Sauce

Serves 4

Notes: The tang of sorrel complements the rich flavor of shad. You can cook some shad roe
in the baking pan along pan along with the fish; it will be done at the same time.

For the sauce:
                  1/4 pound sorrel
                  1/2 cup heavy cream
                  1 tablespoon chopped chives
                  Course salt and freshly ground pepper
For the fish:
                  2 boned shad fillets, about 3/4 pound each
                  Course salt and freshly ground pepper
                  2 tablespoons unsalted butter, softened
                  4 tablespoons heavy cream

Make the sauce:
    Trim the tough stems from the sorrel and shred the leaves fine, setting aside a little for garnish
Wash the leaves and put them in a saucepan. There will be enough water clinging to the leaves to
cook the sorrel. Over medium heat, cook the sorrel for 3 or 4 minutes, stirring constantly, until it is
soft and wilted and forms a puree.
    In a small saucepan, bring the cream to a boil and let it simmer for 2 or 3 minutes to reduce
it slightly. Stir in the sorrel puree and simmer for another minute or two. Strain the sauce stir in the
chives, and season the sauce with some salt and pepper.

    Preheat oven to 450 degree F.
    Season the fish on both sides with salt and pepper. Butter a shallow casserole and lay the fish
in it in one layer, skin down. Dot the fish with butter and spoon on the cream. Bake the fish for
8 minutes, then turn on the broiler and broil it for 4 minutes.
    Reheat the sauce and put it in a sauce-boat. Serve the fish from the casserole, garnished
with some of the reserved and finely shredded sorrel, and spoon some sauce over each serving.