Duo of Shad with Cabbage Confit and Caramelized Shallots.

For the cabbage confit, in a large saucepan, melt the butter over medium heat and simmer until browned. Reduce the heat, add the cabbage, and saute until tender, about 20 minutes. Remove from the heat, add the chives, and stir to combine. Season and Set aside keeping warm.

For the shallots, in a medium saute pan, melt the butter over medium heat. Add the shallots and saute until tender, about 20 minutes. Add the Madeira and saute until dry, about five minutes. Remove from the heat, season, and set aside keeping warm.

For the red wine sauce, in a medium saucepan over medium heat, combine the red wine, thyme, and shallots. Bring to a boil, reduce the heat, and simmer until reduced by half, about 10 , minutes. Add the veal stock and reduce by half, about 10 minutes. Remove from the heat and strain through a fine mesh sieve. Whisk in the butter, season, and set aside keeping warm.

For the lemon caper sauce, in a medium saucepan over medium heat, combine the shallots and wine. Bring to a boil, reduce the heat and simmer until almost dry, about 10 minutes. Whisk in the butter to fully incorporate. Remove from the heat and add the lemon juice, capers, and parsley and stir to combine. Season and set aside keeping warm.

For the shad fillets, in a medium saute pan, melt the butter over medium heat. Season and sear the shad fillets on both sides, until desired doneness. Remove from the heat and transfer to a cutting board. Cut each shad fillet in half and set aside keeping warm.

For the shad roe, in a medium saute pan, heat the oil and butter over medium heat. Season and sear the shad roe lobes on both sides for one minute, starting with the seam-side-up. Remove from the heat and transfer to a cutting board. Slice each lobe into six pieces and set aside keeping warm.

To serve, spoon some red wine sauce to one side of a plate and set with three shad roe slices on top. Spoon some lemon caper sauce to one side of a plate and set two shad fillet halves on top. Spoon some caramelized shallots and cabbage confit on either side of the dish.

(Serves 6)

For the cabbage confit:

2 ounces unsalted butter

1 head Napa cabbage, finely chopped

1 bunch chives, minced Salt and pepper to taste

For the shallots:

2 ounces unsalted butter

12 shallots, peeled and sliced

1/4 cup Madeira

Salt and pepper to taste

For the red wine sauce:

3/12 cups red wine

2 sprigs thyme

3 shallots, peeled and minced

2 cups veal stock

4 ounces unsalted butter diced and chilled

Salt and pepper to taste

For the lemon caper sauce:

4 shallots, peeled and minced

2 cups dry white wine

4 ounces unsalted butter, diced and chilled Juice of 1/2 lemon

1 tablespoon capers

1/4 bunch parsley, stemmed and chopped

Salt and pepper to taste

For the shad fillets:

2 tablespoons unsalted butter

64-ounce shad fillets

Salt and pepper to taste

For the shad roe:

1 tablespoon clarified butter

1 tablespoon vegetable oil

3 shad roe lobes

Salt and pepper to taste