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 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
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.
SHAD ROE
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.
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.
SHAD ROE SAUTEED IN BUTTER
A very simple preparation for this spring time delicacy --from Dorian's Fish Market in Manhattan. Serve it with some crisp bacon or some capers.
Provided by Chef Kate
Categories Easy
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Puncture the roe in several places with a pin.
- Season roe with salt and pepper.
- Melt butter in a skillet with a lid.
- Add roe and GENTLY saute for 3-4 minutes. Turn over with care, using a spatula.
- Cover and let simmer for about 6 or 7 minutes.
- Divide roe in half carefully. Transfer to plates.
- Spoon melted butter over roe, sprinkle with parsley, and serve with lemon wedges.
- Enjoy!
Nutrition Facts : Calories 215.1, Fat 23.2, SaturatedFat 14.6, Cholesterol 61.1, Sodium 5.8, Carbohydrate 5.9, Fiber 2.6, Protein 0.9
FRIED SHAD ROE
A rich dish just lovely served with bacon. The whole roe actually consists of two egg sacs connected by blood vessels and membranes, which must be cut away. The roe is encased in a taut crispy covering like the casing of a great sausage. Once the membranes are cut away, you have two options: open the roe sac or leave it whole. The only reason for opening it would be to add it to scrambled eggs as the egg grains within become tough and gritty if exposed to direct heat. That's why most recipes call for broiling or pan-frying a whole shad roe, often dredged in flour. When done, the roe should still be faintly red at the very center, and its texture will be creamy and smooth. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.
Provided by Molly53
Categories Very Low Carbs
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place shad roe in saucepan and cover with water to which salt and vinegar have been added.
- Simmer 20 minutes; drain and cover with cold water for five minutes.
- Drain again; sprinkle with salt and pepper, dip in flour and fry in hot deep fat (375F) until golden brown.
Nutrition Facts : Calories 159.3, Fat 7.3, SaturatedFat 1.6, Cholesterol 424.5, Sodium 494.1, Carbohydrate 1.7, Protein 25.3
SHAD ROE POACHED IN BUTTER
Provided by Barbara Kafka
Categories dinner, quick
Time 20m
Yield 3 main-course servings
Number Of Ingredients 2
Steps:
- Gently pull the sacs away from each other, and the membrane attaching them will come apart. Snip any pieces of membrane that do not break easily with kitchen scissors. Take care not to tear the sacs. Run them under cool water, and pat them dry.
- To know how much butter to poach the roe in, place the sacs in a straight-sided frying pan or saucepan just large enough to hold them in one layer. Add water to halfway up the sides of the sacs. Drain water off into a measuring cup. The level of water in the measuring cup is the level that the melted butter to cook the roe should reach. (In poaching pike or striped bass roe, the water should almost cover it. Both of those puff up in cooking, so they will need more butter.)
- Remove the roe from the pan, and wipe the pan dry. Place the melted butter in the pan over medium heat. When the butter is bubbling, carefully slip the roe into the pan in one layer. Return to a boil.
- Cook over medium heat for 1 minute to firm up the roe. Turn the heat to low (bubbles should be breaking the surface, but not vigorously). Cook for 2 minutes. Gently move each piece to assure that it does not stick. Continue to cook 4 minutes more (5 minutes more for the bass, 27 minutes more for the pike). Carefully flip each piece. Cook for 3 minutes, moving roe gently so that it does not stick. Continue to cook until the roe sacs have changed color and are opaque all the way through, 4 minutes for the shad, 5 minutes for the bass and 27 minutes for the pike. Move the pike occasionally to keep it from sticking.
Nutrition Facts : @context http, Calories 404, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 20 grams, Protein 59 grams, SaturatedFat 6 grams, Sodium 241 milligrams, Sugar 0 grams, TransFat 0 grams
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