shad roe, did I do it right?
Made some roe tonight, dredged in flour, pan fried in bacon fat/evoo mix, topped w brown butter/caper/onion sauce. Was tasty but I wasnt expecting such a granular texture, was almost like flying fish roe but firmer and less briney...did I prepare it incorrectly or is this what the textue is supposed to be like? I was expecting something firmer or creamier? My husband fishes for shad here in Va and the roe was fresh (caught and eaten w/in 24 hrs).
PS. The roe was from a white shad, have hickory shad roe that I will test out tomor pm if you have any suggestions, they will be greatly appreciated!
I wonder if you cooked it too long. it should be firm yet creamy and smooth - not grainy.
I do them like I would (if I liked it) liver and onions. With lots of bacon and sauteed onions. I pan fry them after they have been dredged in flour, salt and pepper and then pan fry in bacon grease and butter until they are caramelized and firm. Do not turn them too early or you might break the sacs. Just let them ride. Then put the whole pan in the oven (so use cast iron) for a few minutes. You could then pull the roe and make your sauce or really any tangy piquanty sauce with lemon or vinegar.
I pile up the onions and bacon, slice the roe over the top and then sauce it. Try it with this mound on top of radicchio or mache lettuce. Yum!