Filet d'Alose Veronique (Shad Fillet With Grapes)

• 1 boneless fillet of shad
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1 tablespoon butter
• 2 tablespoons finely chopped shallots
• 1 cup white seedless grapes
• 1/4 cup dry white wine
• 1/2 cup heavy cream
• 1 tablespoon lemon juice
• 2 tablespoons finely chopped parsley

1. Preheat oven to 400 degrees.
2. Cut shad fillet in half crosswise.
3. Sprinkle with salt and pepper.
4. Rub with butter the bottom of a skillet or casserole large enough to hold the fish pieces in one layer.
5. Sprinkle with shallots and arrange fish pieces skin side down over shallots.
6. Scatter grapes around the fish and pour wine over.
7. Bring to boil on top of stove.
8. Place in oven and bake about 8 minutes.
9. Transfer fish to 2 serving plates.
10. Cover with foil and keep warm.
11. Bring cooking liquid and grapes to boil.
12. Add cream and cook over high heat, stirring occasionally and shaking skillet, about 3 minutes (sauce will be reduced to about a cup).
13. Add lemon juice, salt and pepper.
14. Pour sauce with grapes over fish, and serve sprinkled with parsley.

salt, freshly ground pepper, butter, shallots, white seedless grapes, white wine, heavy cream, lemon juice, parsley

Taken from cooking.nytimes.com/recipes/4975 (may not work)