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1
Preheat the oven to 475 degrees.
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2
Arrange the shad fillets, skin-side-down, in a baking dish, preferably rectangular or square, in which the portions will fit snugly in one layer.
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3
Sprinkle with salt and pepper.
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4
Bend the oil, wine and 2 tablespoons of chervil.
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5
Sprinkle this over the fish.
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6
Pull off and discard the connecting membranes of the roe.
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7
Cut the roe crosswise into 1/2-inch-thick slices.
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8
Heat the butter in a small skillet, and add the onion.
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9
Cook, stirring, until wilted but not browned.
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10
Add the pieces of roe, and cook, stirring briefly, just until the roe starts to lose its raw look.
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11
Put the bread cubes in a mixing bowl, and add the remaining 1/4 cup of chopped chervil.
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12
Add the roe mixture and the sieved eggs.
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13
Blend well.
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14
Divide the mixture into 6 equal portions.
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15
Lay out the 6 rectangles of parchment, and place 1 piece of fillet, skin-side-down, on each piece of paper.
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16
Spoon an equal portion of the oil and wine marinade over each.
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17
Open up the flaps (from which the bones were removed), and stuff each opening with equal portions of the roe mixture.
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18
Pack it loosely.
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19
Top each serving with a lemon slice.
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20
Fold the parchment neatly, envelope-fashion, sealing the edges.
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21
Arrange each filled envelope, sealed-side-down, on a baking sheet.
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22
Place in the oven, and bake 13 minutes.
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23
To serve, remove the fish from the envelopes and serve.
