Stuffed Shad (Alose Farcie)

Name: Stuffed Shad (Alose Farcie)
Cuisine: France
Ingredients: 1 whole shad (alose); farce à poissons (fish forcemeat); as needed oil or clarified butter; to taste salt and pepper

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

1 whole shad (alose)
farce à poissons (fish forcemeat)
as needed oil or clarified butter
to taste salt and pepper

Instructions

Clean and gut the shad, removing the interior completely. Fill the cavity with fish forcemeat (farce à poissons). Score the skin with shallow parallel cuts (ciseler). Season the fish with salt and pepper. Wrap the entire piece in oiled parchment paper and bake in the oven for 35 to 40 minutes.
Serve with Sauce Bercy on the side.