2 lbs. fresh sorrel leaves
3 tbsp. shallots or mild onions
2 tbsp. olive oil
1/2 c. white wine
1 tbsp. cornstarch

2 lb. shad fillets
Lemon juice
Olive oil
Pepper

Marinate the shad fillets in lemon juice, olive oil, and freshly ground pepper about an hour before cooking.

Make the sauce: Wash the sorrel leaves carefully, cut in shreds, and cook in a small amount of water until very tender. Saute the finely chopped shallots in olive oil until transparent. Add the wine. Puree the sorrel leaves and add to the shallot-wine mixture. Simmer about 10 minutes. Thicken with cornstarch if necessary.

Broil the shad with high heat over charcoal or under the broiler, basting with the marinade. Serve hot with the sauce in a separate dish.