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Shad Roe

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sandramrma Mar 24, 2007 08:41 AM

My local fish market has a huge sign out front saying they now have shad roe. I have not ventured in yet to ask about this and was curious as to what receipes anyone here has used it in.

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  1. hotoynoodle RE: sandramrma Mar 24, 2007 11:58 AM

    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.

    1. whs RE: sandramrma Mar 30, 2007 07:13 PM

      James Beard's recipe is the best--poach them in two sticks of butter, and serve them topped with bacon. Eat with a dry white wine to cut the fat.

      1. b
        beef RE: sandramrma Mar 30, 2007 08:19 PM

        Don't overcook! A real treat with a short season.

        1. Bill on Capitol Hill RE: sandramrma Apr 4, 2007 08:08 PM

          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.

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