Recips For Cooking Planked Shad, Or Lake Whitefish

Planked Shad Supreme. Creamed Roe in Pimentos: Mushrooms Algonquin Style and Asparagus tips.

Planked Shad. Garnish: Mashed potato, radishes and parsley.

Planked Fish With Onions. String Beans And Asparagus

Originally planked fish were cooked on a plank set up before a fire. At the present time a planked fish, steak, chicken, or other article is broiled or cooked in the oven (baked) in the usual manner, but left a trifle underdone. The article is then transferred to a plank made hot to receive it. Duchesse or plain mashed potato is set in place around the edge of the plank, the edges of the potato are brushed over with beaten yolk of egg diluted with milk and the plank set into a hot oven to brown the edges of the potato. A pastry bag holding a star tube is used in setting the potato in place. A generous quart of finished potato is needed for a fish weighing about three pounds. Upon removal of the planked fish from the oven, fill in the open spaces between the fish and potato with cooked and seasoned string beans, peas, asparagus, lima beans, and an onion for each service. Often slices of cooked carrot are mixed with the green vegetables, or, the peas are set in cups fashioned from cooked beets. Spread maître d' hôtel butter over the fish. Sometimes several vegetables are mixed together before they are set around the fish. Hollandaise sauce is often served in a bowl. If the plank be set, for serving, on a platter fill in around it with parsley.