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Broiled Shad with Shad Roe Mousse
I kept burning the edges of my shad until I stopped staring at the timer and started watching the fish. The broiler is fierce, turning delicate flesh into dry leather in seconds if you aren't paying attention. Now, I slide it under just long enough for the skin to crisp and the roe mousse to puff slightly, creating a texture contrast that feels elegant but requires zero skill.The roe mousse is the secret weapon here—rich, salty, and silky enough to coat the back of a spoon without weighing down the light fish. I make extra mousse on Sundays because it keeps beautifully in the fridge for days, making this dish feel like a special occasion treat even when I’m just hungry.
Ingredients
Method
- Prepare the Mousse: In a small food processor or using an immersion blender, combine the shad roe, cream cheese, softened butter, lemon juice, Worcestershire sauce, pepper, and salt. Process until completely smooth and creamy. If the mixture seems too thick, add a teaspoon of cold water or more lemon juice to reach a spreadable consistency. Taste and adjust seasoning if needed. Cover and refrigerate until ready to serve.
- Prep the Fish: Preheat your broiler on high. Line a baking sheet with foil and lightly grease it. Pat the shad fillets dry with paper towels. Brush both sides lightly with olive oil, then season generously with kosher salt and black pepper.
- Broil the Shad: Place the fillets skin-side up on the prepared baking sheet. Slide them under the broiler, positioning them about 4-6 inches from the heat source. Broil for 4-6 minutes, depending on thickness. Watch closely; the fish is done when it flakes easily with a fork and reaches an internal temperature of 135°F (57°C). The edges should be lightly charred but not burnt.
- Assemble: Remove the shad from the oven. Let it rest for 2 minutes to allow juices to redistribute. Dollop 2-3 tablespoons of the chilled roe mousse onto each fillet. Serve immediately with lemon wedges on the side.
Nutrition
Notes
Pat the shad fillets completely dry before seasoning; moisture is the enemy of that perfect broiler sear. If your fillets are thick, score the skin lightly to help heat penetrate evenly without curling up the edges.
- Roe Substitute: If you can't find fresh shad roe, salmon or trout roe works well. For a milder option, use canned capelin roe or even high-quality crab roe.
- Storage: The mousse keeps in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the texture may become grainy upon thawing.
- Skin On vs. Off: Shad skin is edible and becomes crispy under the broiler, adding great texture. If you prefer skinless fillets, adjust cooking time by 1-2 minutes less to prevent drying out.
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