Shad And Shad Roe With Lemon Shallot Butter Sauce Food

SALTIMBOCCA OF SHAD AND SHAD ROE

Steps:

• Chop 30 of the sage leaves. Combine them with the shallot and butter in a food processor or a mortar and process or pound until smooth. Season the sage butter with lemon juice and salt and pepper to taste.
• Pat the shad roe dry. Using a sharp knife, separate the two lobes and trim any stringy membranes. Cut each lobe into four pieces. Cut the fillet in 10 to 12 equal pieces. Spread the sage butter on one side of each piece of roe and fillet. Wrap each piece in a wide strip of proscuitto. Refrigerate, covered, until ready to proceed to the next step.
• Heat the oil in a large skillet on medium-low. Sauté the fish and roe pieces, turning once, until lightly browned, 2 to 3 minutes per side. Arrange on a serving platter or on plates and place a sage leaf on each piece. Pour the wine into the skillet and cook on medium-high heat for about a minute, stirring, until the liquid is slightly reduced. Spoon over the fish and serve with the lemon wedges.

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 AND SHAD ROE WITH LEMON SHALLOT BUTTER SAUCE

Steps:

• Cut the shad fillets in half crosswise. Season the fillets and roe with salt and pepper.
• Heat 1 tablespoon oil in each of two nonstick skillets and add the fillets skin side down in one pan. In the other pan add the roe and cook both over medium heat for 3 minutes, shaking the pans. Then turn the fillets and roe and cook for 3 minutes more. (It is a good idea to cover the pan with the roe while cooking to prevent splattering.)
• Remove the fish with a slotted spatula to a warm serving plate or platter. Separate each pair of roe lengthwise. Place a half on top of each piece of shad.
• In one of the skillets, add the butter and shallots. Cook and stir until wilted.
• Add the lemon juice and the parsley. Cook briefly while stirring, and then pour the mixture over the fish and serve.

SHAD ROE WITH BLACK BUTTER CAPER SAUCE

Steps:

• Pat the roe dry with paper towels and dredge them lightly with flour.
• Heat the oil and one tablespoon butter in a large skillet and brown the roe on both sides. Cover the pan and continue cooking for a further five to eight minutes, or until the roe are firm when pressed with your finger. Remove them to a heated platter and keep them warm.
• Wipe out the pan with a paper towel. Add the remaining butter and cook over medium heat, stirring, until it turns light brown. Add the capers and lemon juice. Season with salt and pepper and pour the sauce over the roe. Garnish with lemon and parsley and serve.

BUTTER SAUCE WITH SHALLOTS AND WINE

Steps:

• Combine shallots and wine in a small saucepan. Boil, and cook until liquid evaporates being careful not to burn shallots. Remove from heat and allow to cool about 3 minutes, stirring occasionally.
• Add butter and olive oil to saucepan and whisk until it becomes thickened. If the pan is too hot the butter will curdle. Serve.

SHAD ROE SAUTEED IN BUTTER

Steps:

• Puncture the roe in several places with a pin.
• Season roe with salt and pepper.
• Melt butter in a skillet with a lid.
• Add roe and GENTLY saute for 3-4 minutes. Turn over with care, using a spatula.
• Cover and let simmer for about 6 or 7 minutes.
• Divide roe in half carefully. Transfer to plates.
• Spoon melted butter over roe, sprinkle with parsley, and serve with lemon wedges.
• Enjoy!