Shad in Red Wine Sauce

• 2 shad fillets, 1 1/2 to 2 pounds each
• 2 to 3 tablespoons melted butter
• Juice of 1 lemon
• 3 tablespoons minced shallots
• 1/4 cup red-wine vinegar
• 13 cup full-bodied dry red wine such as Zinfandel
• 1/2 pound cold unsalted butter in small pats
• Salt and freshly ground black pepper

1. Preheat oven to 400 degrees.
2. Line a large baking sheet that has sides, such as a jelly-roll pan, with foil and lightly butter the foil.
3. Place the shad fillets on the baking sheet, brush with melted butter and lemon juice and bake uncovered for about 10 minutes, until just cooked.
4. While the shad is baking, cook the shallots over medium-high heat in the vinegar and wine in a saucepan until the liquid is reduced to about three tablespoons.
5. Do not use an aluminum or iron pan.
6. Then, over low heat, begin whisking-in the butter a pat at a time, adding another pat as each one is incorporated, making a light, pink, buttery emulsion.
7. Reserve one or two small pats of butter at the end.
8. Do not allow the sauce to overheat or boil or it will break down.
9. Season it to taste with salt and pepper and remove from heat.
10. As soon as the shad is just done, divide it into portions on warm plates.
11. Return the sauce to low heat, whisk-in the remaining pats of butter, spoon sauce over the shad and serve.

butter, lemon, shallots, redwine vinegar, fullbodied dry red wine, butter, salt

Taken from cooking.nytimes.com/recipes/2769 (may not work)