Georgia Shad And Shad Roe Recipes

Steps:

• In a shallow bowl, combine flour, salt and pepper. Dredge roe in seasoned flour. In a saute pan over medium heat, heat oil until hot. Add roe to pan and cook top side (side without vein) until well browned. Reduce heat, turn roe over, and continue to cook on second side until well browned and almost firm. Cover pan slightly to avoid dangerous splattering. Remove roe and blot on paper. Return saute pan to heat. Add butter, let melt, and cook until brown. Add lemon juice, allow to sizzle, and add chopped parsley. Plate roe and drizzle lemon butter over top. Serve smoked bacon on top of roe.;

Steps:

• Dip shad fillets in mixture of flour, salt and pepper.
• Heat clarified butter and olive oil in a skillet and over low heat slowly cook the shad roe, which has been pricked in a few places. Cook only until it is brown on the outside but pink inside, 8 to 10 minutes. Remove from pan and set aside; keep warm.
• Raise heat and saute shad quickly. Remove and set aside. Keep warm.
• Add the chicken stock, wine and lemon to pan and cook quickly over high heat to reduce by half.
• Return roe to pan. Heat through.
• Arrange shad on heated platter with roe. Pour most of sauce from pan and a little over the shad.

Steps:

• Melt butter in a skillet. While foaming is subsiding, lightly dredge roe in flour and shake off excess. Add roe and cook until lightly browned, about 4 minutes. Turn over, and brown on the other side. Remove the roe to a plate. If necessary add more butter to the skillet. Add ginger and saute for a moment. Add lemon juice and remove from heat; season with salt and pepper, add parsley or chives and spoon over shad. Serve with lemon or lime wedges.

Steps:

• Chop 30 of the sage leaves. Combine them with the shallot and butter in a food processor or a mortar and process or pound until smooth. Season the sage butter with lemon juice and salt and pepper to taste.
• Pat the shad roe dry. Using a sharp knife, separate the two lobes and trim any stringy membranes. Cut each lobe into four pieces. Cut the fillet in 10 to 12 equal pieces. Spread the sage butter on one side of each piece of roe and fillet. Wrap each piece in a wide strip of proscuitto. Refrigerate, covered, until ready to proceed to the next step.
• Heat the oil in a large skillet on medium-low. Sauté the fish and roe pieces, turning once, until lightly browned, 2 to 3 minutes per side. Arrange on a serving platter or on plates and place a sage leaf on each piece. Pour the wine into the skillet and cook on medium-high heat for about a minute, stirring, until the liquid is slightly reduced. Spoon over the fish and serve with the lemon wedges.

Steps:

• Heat an 8- or 10-inch nonstick skillet over medium heat for a minute or two, then add the butter. When it melts, gently lay the shad roe in the pan and sprinkle it with salt and pepper. Cook for about 3 minutes, or until the underside is lightly browned.
• Turn very gently-a large spatula is best for this-and season the cooked side. Cook for another 3 minutes or so, again until the underside is lightly browned. By this time the roe should be quite firm to the touch; if it is still soft, cover the pan and cook for another minute or two, then cut into it to check. When done, the center will be red and the area surrounding it pink.
• Transfer the roe to a warm plate. Add the mustard and 1/4 cup of water to the pan; stir. Raise the heat to high and stir the sauce with a wooden spoon until smooth and thick. Spoon over the roe, garnish if you like, and serve immediately.
• Shad Roe with Capers and Vinegar: In step 3, omit the mustard. Instead, stir in 2 tablespoons capers, 1 tablespoon vinegar, and 2 tablespoons of water. Stir until blended and the liquid is reduced by about half. Spoon over the roe, garnish, and serve.
• Shad Roe with Bacon: Omit the butter. Begin by cooking 4 thick slices good-quality bacon over medium heat until the fat is rendered and the bacon is done; remove the bacon and keep warm. Cook the shad roe in the bacon fat, exactly as directed. Serve the shad roe and bacon with lemon wedges, garnished with fresh parsley.

Steps:

• Cut the shad fillets in half crosswise. Season the fillets and roe with salt and pepper.
• Heat 1 tablespoon oil in each of two nonstick skillets and add the fillets skin side down in one pan. In the other pan add the roe and cook both over medium heat for 3 minutes, shaking the pans. Then turn the fillets and roe and cook for 3 minutes more. (It is a good idea to cover the pan with the roe while cooking to prevent splattering.)
• Remove the fish with a slotted spatula to a warm serving plate or platter. Separate each pair of roe lengthwise. Place a half on top of each piece of shad.
• In one of the skillets, add the butter and shallots. Cook and stir until wilted.
• Add the lemon juice and the parsley. Cook briefly while stirring, and then pour the mixture over the fish and serve.

Steps:

• Cut the fillets in half crosswise.
• Combine the milk, salt and pepper in a shallow dish and place the flour in another dish. Dip the fillets and the roe into the milk, then in the flour to coat both sides. Shake off any excess flour.
• Heat 2 tablespoons of the oil in a nonstick skillet over high heat. Add the fish to the pan, skin side up, then the roe. If the pan is too small, cook as much as you can, set aside to keep warm and repeat. Saute the shad for about 2 minutes on one side or until golden brown. Carefully turn the shad and the roe. When they are golden brown cover the pan tightly and continue cooking until they are cooked through, about 5 to 6 minutes depending on the size of the roe. Transfer the fillets and roe to a warm plate and keep warm.
• In the same skillet add the remaining oil and the mushrooms, salt and pepper. Cook over high heat, shaking the pan and stirring or tossing occasionally, until the mushrooms are golden brown.
• Add the garlic, shaking and tossing for 20 seconds. Do not brown the garlic. Add the lemon juice and parsley. Blend well and spoon the mixture over the fish. Serve Immediately.