Searching the Web, I'm finding a wide variety of cooking advice. This method sounded simpler than most ...
**Carefully clean residual skin and fat from the roe while
leaving the roe sac intact. Gently wrap 2-3 strips of bacon or
pancetta around the roe. Refrigerate for about 20 minutes. Preheat
oven to 350ºF. Pour about 2 ounces of olive oil into a sauté pan, heat
until lightly smoking. Remove shad roe from refrigerator and roll in
flour to coat. Place floured shad roe in the pan. Sauté until golden
brown, turn over and repeat browning for other side. When both sides
are brown, place in oven for about 10 minutes or until the roe is firm
to the touch.**
.. and then it occurred to me: Isn't it the bacon that's getting floured and seared?
So, I did sort of a hybrid thing. The James Beard butter intrigued me, but so did bacon grease. And so I made the shad-roe equivalent of liver and onions, following the above recipe minus bacon and with butter instead of olive oil, while frying up bacon and then sauteeing sliced onion in the grease. Then I broke the rules and had it with a red wine. It was very nice -- to liver and onions what a seared rare tuna medallion is to filet mignon.
incredibly rich and a delicacy that heralds the arrival of spring. you need to cut the sacs apart (they come in pairs). place in a bowl with some lemon, garlic, pepper and bay leaf. pour boiling water around the sacs, trying not to pour directly on them. soak for 10 or 15 minutes. drain, pat dry, season and pan fry about 2-3 minutes on each side. i like them finished with a mustard butter and served with a very peppery green.