Grilled Shad

4 pounds boned shad

MARINADE

1 cup olive oil
? cup lemon juice
1 teaspoon salt
� teaspoon pepper
� teaspoon thyme
3 sprigs parsley
1 bay leaf

ANCHOVY SAUCE

� cup butter
1 tablespoon anchovy paste
juice of 1 lemon
1 tablespoon chopped dill

Place shad in shallow dish. Combine ingredients for marinade and pour over fish. Refrigerate overnight. Bring shad to room temperature before grilling. Broil shad, flesh side up, in a preheated broiler about 3 inches from heat for 6 to 8 minutes, or until it flakes when tested with a fork. Serve with anchovy sauce. To make the sauce, melt the butter but do not brown. Combine with anchovy paste, lemon juice and dill. Serves 6.

POACHED SHAD ROE

2 pair shad roe
� cup (1 stick) butter
salt
freshly ground pepper
juice of � lemon
chopped parsley

Heat butter in skillet until butter is melted and warm but not hot, place roe in pan. Cover with tight-fitting lid and cook over low heat 12 to 15 minutes, turning once. Transfer roe to warm serving dish. Season with salt and pepper. Stir lemon juice into butter and pour over roe. Sprinkle with parsley. Serve with chiffonade of sorrel. Serves 2.

CHIFFONADE OF SORREL