Make the hash. In cast iron skillet, heat butter. Add bacon. Cook until crispy. Add shallots. Lightly brown. Add root vegetables. Cook until crust forms. Stir. Fold in oysters, parsley, seasoning. To serve, place on plate. Top with pan-fried shad.
Cook the fish. First, dredge it in flour. Heat oil in sauté pan. Cook shad 4 minutes each side. Remove.
After removing fish from pan, drain excess oil. Add shallots. Sauté briefly. Deglaze with wine. Reduce by half. Add cream. Reduce again by half. Season. Add juice zest and parsley.