Shad Stuffed with Roe - serves 6

2 pairs shad roe
2 tbsp butter
2 tbsp minced scallions
1/2 cup dry vermouth or dry white wine or water
1/4 cup water
Salt and ground pepper to taste
2 sides of large shad, boned, about 3 pounds
1 tsp cornstarch dissolved in 2 tbsp water
1 cup heavy cream
1 tsp tarragon, crumbled

Preheat the oven to 350 F. Saute the roe in the butter with the scallions for 1-2 minutes, add the vermouth and the water and simmer 10 minutes.
Remove the roe, mash and season with salt and pepper, and stuff into the two sides of the shad.
There are natural flaps to tuck the roe under. Put the stuffed fish in a pan, cover with foil, and bake 30 minutes. Meanwhile, boil down the roe poaching liquid to about 1/4 cup, add the cornstarch to the roe liquid along with the cream.
Blend well, cook until thickened, add the tarragon, and adjust the seasoning. pour this sauce over the baked fish.