• 2 shad filets, totaling 1 1/2 pounds
  • 1 pair shad roe, about 10 to 12 ounces
  • 1 tablespoon vinegar
  • 1 teaspoon salt
  • 1 bay leaf
  • 3 springs parsley
  • 1/4 cup butter
  • 1 onion, finely minced
  • 1/4 cup flour
  • 1 cup milk
  • 1 cup chopped parsley
  • 1/4 cup white wine
  • 3 eggs
  • 1 lemon
  • Butter
  • Paprika
  • Directions

    Preheat oven to 375 degrees. Butter a baking dish large enough to hold the shad in a single layer. Prick the roe with a needle and parboil in water to cover with vinegar, salt, bay leaf and parsley for about 10 minutes or until firm. Drain, cool and remove membrane. Melt the butter in a saucepan and add the onion. Cook over low heat until the onion is soft but not brown. Add roe, breaking gently with fork. Cook until roe eggs are separated and covered with butter. Add flour and stir until blended. Add milk and cook until thick, stirring gently. Add chopped parsley and white wine. Remove from heat. Separate the egg whites from the yolks. Gradually add the yolks, slightly beaten, with the juice of 1 lemon. Salt to taste. Stir until well blended. Gently fold in stiffly beaten egg whites. Spread roe mixture over shad, dot with butter and sprinkle with paprika. Bake for 20 minutes.

    Serves 6 to 8

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