fish
serves 3-4
3 small onions, sliced finely
60g / 2oz butter
225g / 8oz spinach, washed and shredded
225g / 8oz sorrel, washed and shredded
30ml / 2 tbsp double ( heavy ) cream
2 eggs, hardboiled, shelled and chopped
salt and freshly ground pepper
1kg / 21/4lb shad, cleaned and scaled
Melt the butter in a medium sized-saucepan and add the onion;
cook until softened and then add the spinach and sorrel. Leave over
a gentle heat, stirring occasionally, until a thick purée evolves.
Blend in the cream and hardboiled eggs, season with the salt and pepper,
and fill the cavity of the fish. Close the cavity of the fish with
cocktail sticks, or sew the opening shut. Lay the fish in a large ovenproof
dish, dot with butter and bake in a moderately hot pre-heated oven, (
1900C / 3750F / Gas mark 5 ), for about 25-30 minutes.
Serves with pats of parsley butter.