This week I present to you a season fish recipe based on a rare fish (March to June) : the Shad (blueback). Let’s go to the recipe for Grilled Shad steack and the Food & Wine Pairings tips.
Time: 2h 30
Ingredients: (4 people)
- 4 shad steacks
- Sea salt
- 8 bay leaves
- pepper
- a pinch of régular salt
- half teaspoon of fresh lemon juice
- olive oil
Preparation:
- Make a marinade (olive oil, pepper, bay leaves, lemon juice and pinch of regular salt)
- Stir well to mix
- Put the Shad steaks in the mixture and marinate for two hours
- Grill Shad steacks on a « plancha » or on a barbecue (the time depends of the fire). Cook (at least) for 10 minutes.
- Two minutes before removing Shad steacks, sprinkle (lightly) with sea salt
- Enjoy your meal !
Tips:
For those who wish to vary the recipe you can make a green sauce called “Bordeaux sauce” to accompany your Shad steack. Ingredients for the sauce : 10cl (3,52 fl. oz.) olive oil, fresh parsley, 6 sprigs of chives, 2 sprigs of chervil, 2 hard-boiled egg yolks, 2 shallots, 5cl (1,75 fl. oz.) red wine vinegar, 1 tablespoon of dijon mustard, salt & pepper. Mash egg yolks, finely chop the other ingredients then add the dijon mustard, the vinegar, salt, pepper and make the sauce with olive oil like a mayonnaise. Serve it accompanied withboiled potato in foil.
You can also grill the Shad steack on vine shoots.
Side Food & Wine pairing tips : What to drink with a grilled Shad steack ?
- Pessac-Léognan – Bordeaux (white)
- Sancerre – Loire (white)
- Sainte-Foy-Bordeaux – Bordeaux (white)
- Entre-deux-mers Haut Benauge – Bordeaux (white)
- Buzet – South West of France (white)
- Graves de Vayres – Bordeaux (white)
- Côtes de Bourg – Bordeaux (white)
- Bergerac – South West of France (white)
- Graves – Bordeaux (white)
- Pouilly-sur-Loire – Loire (white)
- Meursault – Burgundy (white)
- Blaye Côtes de Bordeaux – Bordeaux (white)
- Sauvignon Blanc from Napa Valley – California, USA (white)
- …
What to drink with a grilled Shad Steack cooked on vine shoots ?
- Pouilly-Fumé – Loire (white)
- Entre-deux-mers Haut Benauge – Bordeaux (white)
- Pessac-Léognan – Bordeaux (white)
- Graves – Bordeaux (white)
- Côtes de Duras – South West of France (white)
- Pouilly-sur-Loire – Loire (white)
- Sancerre – Loire (white)
- Bergerac – South West of France (white)
- Sauvignon Blanc from Sonoma – California, USA (white)
In the Bordeaux region many people like to drink red wine (Saint-Emilion, Pessac Leognan or Graves) with a Grilled Shad steack (cooked on vine shoots) accompanied by the « Bordeaux sauce » (green sauce).
Jonathan Choukroun Chicheportiche