Virginia · Main
Planked Shad
- Intermediate
- 1 h 30 m
- roughly 2 of 4 for cost
Leads with richness that coats and comforts, acid holding everything up to the light, lifted green at the very end.
Ingredients
- 1 whole shad, filleted, about 1.2kg
- An untreated oak or hickory plank, soaked in water 2 hours
- 85g butter, melted
- 2 tbsp lemon juice
- 1 tbsp Old Bay
- 2 tsp salt
- 1 tsp black pepper
- Bacon rashers
- Lemon and parsley
Equipment
Sheet pan
Allergen screen
Found: dairy · fish
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Soak the plank thoroughly so it smolders rather than burns.
- Season the fillets with salt, pepper, and Old Bay and set them skin-side down on the plank.
- Lay bacon over the flesh and brush with the melted butter and lemon.
- Cook beside a hardwood fire, or in a 200C oven with a smoking chip tray, 35-50 min, basting with butter every 15 min. 50 min
- The fish is done when it flakes and the plank is charred at the edges. Serve straight from the board with lemon and parsley.
At the Table
- The Pour
- Vermentino or Sauvignon Blanc
- Also Right
- Albariño
- From the Taps
- Witbier
- Zero-Proof
- Sparkling water with citrus
Lean fish, bright acid, done: coastal whites built beside the same boats; the fresher the fish, the leaner the pour.
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