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 FRIED CAPERS
Provided by Moira Hodgson
Categories dinner, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Drain the capers and rinse them thoroughly to get rid of any salt. Dredge them in flour, shaking off excess. Heat enough oil to cover the capers (about an inch) and deep fry them in a small pan until they are golden and crisp. Keep them warm in a low oven.
- Rinse the shad roe and place them in the milk seasoned with salt and pepper. Remove them and dredge them lightly in the flour.
- Using a nonstick pan, heat the remaining peanut or vegetable oil and saute the roe until they are golden on both sides. Cover the pan and continue cooking for three to five minutes. The roe are done when they are firm to the touch.
- Place the roe on individual heated plates and sprinkle them with the capers and the parsley. Garnish each plate with a lemon quarter and serve.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 348 milligrams, Sugar 1 gram, TransFat 0 grams
POTOMAC PANFRIED SHAD ROE
Back in the early 1970's, shad runs in the Potomac called my family in spring evenings to Hane's Point, where we used to dip net shad under the cherry blossoms. The roe is unctuous & encased in a taut crispy covering like the casing of a great sausage. Not low fat but full of those Omega fatty acids! Did not know we were eating so "high on the hog" at the time!
Provided by Busters friend
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Cook bacon in cast iron or other heavy bottomed pan until crispy. Place in 200 degree F oven.
- Leave about 2 T bacon grease in pan & keep hot from cooking bacon.
- Separate roe pair trying not to puncture roe casing (Cut connecting tissue).
- Cook roe in casing like a sausage in bacon grease over low-medium heat until casing feels taut like a sausage, about 2-3 minutes, turning once. Grease needs to be hot enough for the roe to sizzle when placed in it but not wild splattering. If heat is too hot the casing can pop (this is messy & painful to the cook).Try not to pierce casing when turning as the tiny eggs will extrude.
- Remove from pan & place roe with bacon on paper towel or paper bag in oven.
- Turn up heat in pan & scramble your eggs, toast your tost & serve all with coffee.
Nutrition Facts : Calories 458.4, Fat 40.6, SaturatedFat 13.3, Cholesterol 469.2, Sodium 706.4, Carbohydrate 1.2, Sugar 0.8, Protein 20.5
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
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- Carefully rinse roe under the cold water to remove all the blood. Season with slat and some pepper.
- Heat butter in the pan and add minced garlic. Stir a round and add shad roe. Cook on each on medium low heat for about 5 minutes.
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- In a small baking dish, cover the roe lobes with the buttermilk and let stand at room temperature for 1 hour.
- In a large skillet, cook the bacon over moderate heat, turning once, until browned and crisp, about 5 minutes. Transfer to paper towels to drain, then break into large pieces. In the skillet, heat the vegetable oil in the bacon fat. Spread the flour in a shallow bowl and season with salt. Remove the roe lobes from the buttermilk, allowing the excess to drip back into the dish. Dredge the lobes in the flour and add to the skillet. Cook over moderately high heat, turning once, until browned and crisp, 5 to 6 minutes total; transfer to plates. Keep warm.
- Add the capers and shallot to the skillet and cook over moderate heat, stirring, until softened, about 1 minute. Stir in the sherry vinegar and parsley and season lightly with salt. Spoon the pan sauce over the roe, top with the bacon and serve right away.
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