SHAD ROE WITH FRIED CAPERS
Provided by Moira Hodgson
Categories dinner, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Drain the capers and rinse them thoroughly to get rid of any salt. Dredge them in flour, shaking off excess. Heat enough oil to cover the capers (about an inch) and deep fry them in a small pan until they are golden and crisp. Keep them warm in a low oven.
- Rinse the shad roe and place them in the milk seasoned with salt and pepper. Remove them and dredge them lightly in the flour.
- Using a nonstick pan, heat the remaining peanut or vegetable oil and saute the roe until they are golden on both sides. Cover the pan and continue cooking for three to five minutes. The roe are done when they are firm to the touch.
- Place the roe on individual heated plates and sprinkle them with the capers and the parsley. Garnish each plate with a lemon quarter and serve.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 348 milligrams, Sugar 1 gram, TransFat 0 grams
SHAD ROE PAN FRIED WITH BACON
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 8
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.;
SHAD ROE WITH BACON
Steps:
- Cut the pairs of roe in half, taking care not to damage the membrane. Wipe them dry with paper towels and set aside.
- Cook the bacon in a large skillet (preferably cast iron) and drain on paper towels. Pour the fat from the skillet and wipe the pan with a paper towel.
- Add the oil and butter to the skillet and when hot, add the roe and saute on both sides until lightly browned but pinkish in the middle. Do not overcook or the roe will be dry. Season with salt and pepper and serve garnished with lemon.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 13 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 134 milligrams, Sugar 1 gram, TransFat 0 grams
SHAD ROE WITH BLACK BUTTER CAPER SAUCE
Steps:
- Pat the roe dry with paper towels and dredge them lightly with flour.
- Heat the oil and one tablespoon butter in a large skillet and brown the roe on both sides. Cover the pan and continue cooking for a further five to eight minutes, or until the roe are firm when pressed with your finger. Remove them to a heated platter and keep them warm.
- Wipe out the pan with a paper towel. Add the remaining butter and cook over medium heat, stirring, until it turns light brown. Add the capers and lemon juice. Season with salt and pepper and pour the sauce over the roe. Garnish with lemon and parsley and serve.
SHAD ROE WITH MUSTARD
Shad the largest member of the herring family, migrates to the rivers of the East Coast every spring. It's a big, bony fish (filleting it properly is an increasingly rare skill) with moist flesh that is not unlike that of salmon. But its huge egg sacs, which come in pairs held together by a thin membrane, are the real attraction. They're filled with millions of eggs, which, if they are not overcooked, remain creamy and rich in a way that is reminiscent of fine organ meat-not quite foie gras, but not that far away either. As a bonus, the exterior membrane becomes slightly crisp. Most shad roe is sadly overcooked, but this need not be the case. Keep the cooking time for shad roe short, just long enough to firm up the roe and cook it to the equivalent of medium-rare. (It's okay to cut into it for a look-see the first couple of times you try this, but it's also pretty easy to get the hang of it, because the change in texture is rather dramatic.) Note that this recipe serves two; it's easy enough to double, however; just use two skillets instead of one to avoid crowding the roe.
Yield makes 2 servings
Number Of Ingredients 5
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.
More about "shad roe with fried capers recipes"
SHAD ROE WITH BACON AND CAPERS RECIPE - ANDREW …
From foodandwine.com
5/5 (1)Total Time 1 hr 30 mins
- In a small baking dish, cover the roe lobes with the buttermilk and let stand at room temperature for 1 hour.
- In a large skillet, cook the bacon over moderate heat, turning once, until browned and crisp, about 5 minutes. Transfer to paper towels to drain, then break into large pieces. In the skillet, heat the vegetable oil in the bacon fat. Spread the flour in a shallow bowl and season with salt. Remove the roe lobes from the buttermilk, allowing the excess to drip back into the dish. Dredge the lobes in the flour and add to the skillet. Cook over moderately high heat, turning once, until browned and crisp, 5 to 6 minutes total; transfer to plates. Keep warm.
- Add the capers and shallot to the skillet and cook over moderate heat, stirring, until softened, about 1 minute. Stir in the sherry vinegar and parsley and season lightly with salt. Spoon the pan sauce over the roe, top with the bacon and serve right away.
PAN FRIED SHAD ROE RECIPE - FULTON FISH MARKET
From fultonfishmarket.com
Servings 2-3Total Time 10 minsCategory <P>Shad</P>
THE BEAUTY OF SHAD ROE - HONEST COOKING
From honestcooking.com
5/5 (5)Estimated Reading Time 5 mins
SHAD ROE WITH BACON AND GRITS - HUNTER ANGLER …
From honest-food.net
HOW TO MAKE SHAD ROE WITH BACON AND CAPERS RECIPE
From slurrp.com
SHAD ROE WITH TOMATO ANCHOVY SAUCE | EMERILS.COM
From emerils.com
FRIED FISH EGGS | WILD + WHOLE - MEATEATER
From themeateater.com
CRISPY SHAD ROE WITH BACON AND CAPERS • HARBOR FISH MARKET
From harborfish.com
PAN SEARED SHAD ROE WITH A BROWN BUTTER SAUCE | EMERILS.COM
From emerils.com
GARLIC PAN FRIED SHAD ROE RECIPE - THE TOP MEAL
From thetopmeal.com
SHAD ROE WITH FRIED CAPERS - DINING AND COOKING
From diningandcooking.com
PAN-FRIED SHAD ROE WITH LEMON PARSLEY SAUCE - HARBOR FISH …
From harborfish.com
PAN-FRIED SHAD ROE WITH LEMON PARSLEY SAUCE | EDIBLE DELMARVA
From edibledelmarva.ediblecommunities.com
SHAD ROE WITH BACON & CAPERS - ANDREW ZIMMERN
From andrewzimmern.com
SHAD ROE RECIPES - NYT COOKING
From cooking.nytimes.com
RECIPE: PAN FRIED SHAD ROE WITH LEMON PARSLEY SAUCE
From seaeaglemarket.com
SHAD ROE WITH BROWN BUTTER, SHALLOTS AND CAPERS - WHAT'S COOKING
From itswhatscooking.com
CAPERS ARE THE TINY WAY TO GIVE POTATO SALAD A BIG FLAVOR BOOST
From ca.news.yahoo.com
BACON-WRAPPED SHAD ROE - APPETIZERS - NEW YORK MAGAZINE
From nymag.com
You'll also love