POACHED SHAD ROE WITH SORREL SAUCE
Provided by Christopher Idone
Categories dinner, main course
Time 45m
Yield Four to six servings
Number Of Ingredients 9
Steps:
- Place the cream in a small saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes or until reduced by half. Place the stock in another saucepan and heat over medium heat.
- Meanwhile, melt three tablespoons of butter in a saucepan over medium heat. When the foam subsides, remove the pan from the heat and whisk in the flour. Return to the heat and whisk for another minute and gradually add the stock. Raise the heat and bring to a simmer, whisking constantly. Add the reduced cream, season with salt and pepper to taste and continue to cook for 10 minutes.
- Melt the remaining butter in a small pan over medium heat. Toss in the sorrel and stir into the sauce mixture. Reserve on the side of the stove.
- Wash the roe gently in cold water, pat dry with paper toweling and set aside. In a heavy, nonreactive skillet, melt the butter over medium heat. Gently coat the roe in the butter, cover the skillet and cook 10 to 12 minutes, turning once.
- Divide the shad roe onto warm plates and spread the sorrel sauce over each pair of roe. Serve immediately with lemon wedges.
Nutrition Facts : @context http, Calories 787, UnsaturatedFat 26 grams, Carbohydrate 6 grams, Fat 85 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 53 grams, Sodium 455 milligrams, Sugar 1 gram, TransFat 3 grams
SORREL-WRAPPED GOAT CHEESE AND BEET STACKS
Categories Leafy Green Roast Cocktail Party Vegetarian Low/No Sugar Goat Cheese Beet Summer Healthy Gourmet
Yield Makes about 60 hors d'oeuvres
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- Wrap beets in foil in 2 packages (3 per package) and roast in middle of oven until tender, 1 1/4 to 1 1/2 hours. When cool enough to handle, peel beets and cut off stems and root ends. Halve beets crosswise and arrange, cut sides down, on a work surface. Cut out a cylinder from each half with cookie cutter. Halve each cylinder lengthwise, then cut crosswise into generous 1/4-inch-thick slices.
- Line a tray with plastic wrap and brush plastic wrap with some oil. Cut cheese logs crosswise into 1/4-inch-thick slices with an oiled knife, then halve slices. Arrange cheese slices in 1 layer on tray and brush with some oil, then top each with a slice of beet.
- Arrange sorrel leaf halves, veined sides up, on work surface. Put a cheese and beet stack in middle of each leaf half, then wrap sorrel over stack and secure with a pick.
SHAD ROE WITH SORREL SAUCE
I had never cooked with sorrel until I worked with André Soltner on his Lutèce cookbook. He was then the devoted chef-owner of the restaurant, on East Fiftieth Street in Manhattan, but he never forgot his roots in Alsace. There, leafy green sorrel is common, and its tart flavor accents any number of dishes. So it was not surprising that when André was developing a sauce for that quintessential American specialty, shad roe, his secret ingredient was sorrel. However, sorrel was not so easy to find in markets in those days, and André would have to bring an armful of handpicked sorrel from his own garden in the Catskills down to the Lutèce kitchen, so as not to disappoint his loyal customers. Later, when my husband and I bought our summer place in the Northeast Kingdom of Vermont, we discovered that wild sorrel grew abundantly in the surrounding woods and in the garden. I even planted a cultivated variety to make sure we had enough, and I soon dubbed sorrel, along with gooseberries, the lemons of the North. And now that Lutèce is no more, and I can't enjoy a lunch there, I celebrate this spring delight by making myself André's delectable shad roe with sorrel sauce.
Number Of Ingredients 10
Steps:
- Melt the butter for the sauce in a small pan. Drop in the sorrel leaves, and
- cook over medium heat, stirring now and then, until the liquid has evaporated.
- The sorrel will turn a khaki color, but don't let that bother you. Season with salt and pepper and just a tiny pinch of sugar. Pour in the cream, and cook for about 5 minutes, until thickened. Keep warm.
- Heat the remaining 2 teaspoons butter in a small skillet that will just hold the shad roe. Rub the milk over the roe, dredge in flour, season with salt and pepper, and slip the roe into the pan. Cook slowly for about 5 minutes, turning once. Arrange on a warm plate, and spoon the sauce around.
SORREL-WRAPPED SHAD
Provided by Molly O'Neill
Categories dinner, project, main course
Time 9h15m
Yield Four servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees. Season the shad inside and out with the salt and pepper. Place 1/3 of the sorrel in the bottom of the baking dish. Lay the shad on top and drape the remaining leaves over the fish, tucking in the edges so the fish is completely covered. Add the wine and lemon juice. Cover with foil and bake for 8 to 10 hours, basting every 2 hours. Serve immediately.
Nutrition Facts : @context http, Calories 677, UnsaturatedFat 26 grams, Carbohydrate 23 grams, Fat 41 grams, Fiber 8 grams, Protein 54 grams, SaturatedFat 9 grams, Sodium 609 milligrams, Sugar 2 grams
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