Slice the cloud ears into thin strips. Open the cavity of the shad caused by the de-boning and stuff with the mushrooms and
shallots. Coat the fish with wine, butter, salt and pepper. Place one lemon and one orange slice on each piece of parchment paper and lay one piece of
fish on top. Place another piece of lemon and orange on the top of each piece of fish. Wrap up the paper around the fish and staple the paper to seal the
fish. Cook in an oven set at 450 degrees for 15 minutes. This fish is great if served with a thin hoisen sauce.
