Poached Shad Fillets with Sorrel or Spinach Recipe

Serves/Makes: 2 – 3

Ingredients:

• 1 pound shad fillets
• 1 cup orange juice, fresh squeezed
• 1 tablespoon lemon juice
• 1 shallots, chopped
• 1 leek, halved, thinly sliced
• 2 ounces white wine
• 3 cups sorrel leaves or fresh spinach, chopped
• 1 teaspoon olive oil
• 1 teaspoon arrowroot flour, dissolved in 2 teaspoons white wine
• Salt to taste and black pepper to taste

How to cook Poached Shad Fillets with Sorrel or Spinach:

• Saute shallots and leek in 1 teaspoon olive oil lightly or until just clear.
• Add orange juice and white wine. Bring to boil.
• Sprinkle shad fillets very lightly with salt and pepper and nestle into pan. Lower heat, cover and poach 4 minutes.
• Add chopped sorrel or spinach, cover and poach another 4 minutes (approximately 8 minutes total should be enough).
• Remove the shad fillets and spinach to warm plates.
• Thicken sauce with arrowroot dissolved in white wine and serve with saffron rice.

Notes:
The Poached Shad Fillets with Sorrel or Spinach is a very affordable dish. This recipe is delicious, simple, and really easy to cook.

Tip:
If desired, use flounder, tilapia, haddock, cod, etc. (preferably a firm white fish), instead of shad.

This recipe for Poached Shad Fillets with Sorrel or Spinach serves/makes: 2 – 3

Main Ingredient: Shad
Preparation Method: Poached/Simmered