Preparation:
Bone shad. Season with salt and pepper. Brush with oil. Broil under flame of broiler for 3 minutes on one side, and 2 minutes on the other side.
In buttered ovenproof dish, place sorrel. Lay fish over sorrel. Dot with butter and sprinkle with lemon juice. Bake at 400F for 5 minutes. Garnish with halved hard-boiled eggs and slices of lemon.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
