SHAD ROE POACHED IN BUTTER
Provided by Barbara Kafka
Categories dinner, quick
Time 20m
Yield 3 main-course servings
Number Of Ingredients 2
Steps:
- Gently pull the sacs away from each other, and the membrane attaching them will come apart. Snip any pieces of membrane that do not break easily with kitchen scissors. Take care not to tear the sacs. Run them under cool water, and pat them dry.
- To know how much butter to poach the roe in, place the sacs in a straight-sided frying pan or saucepan just large enough to hold them in one layer. Add water to halfway up the sides of the sacs. Drain water off into a measuring cup. The level of water in the measuring cup is the level that the melted butter to cook the roe should reach. (In poaching pike or striped bass roe, the water should almost cover it. Both of those puff up in cooking, so they will need more butter.)
- Remove the roe from the pan, and wipe the pan dry. Place the melted butter in the pan over medium heat. When the butter is bubbling, carefully slip the roe into the pan in one layer. Return to a boil.
- Cook over medium heat for 1 minute to firm up the roe. Turn the heat to low (bubbles should be breaking the surface, but not vigorously). Cook for 2 minutes. Gently move each piece to assure that it does not stick. Continue to cook 4 minutes more (5 minutes more for the bass, 27 minutes more for the pike). Carefully flip each piece. Cook for 3 minutes, moving roe gently so that it does not stick. Continue to cook until the roe sacs have changed color and are opaque all the way through, 4 minutes for the shad, 5 minutes for the bass and 27 minutes for the pike. Move the pike occasionally to keep it from sticking.
Nutrition Facts : @context http, Calories 404, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 20 grams, Protein 59 grams, SaturatedFat 6 grams, Sodium 241 milligrams, Sugar 0 grams, TransFat 0 grams
SHAD ROE SAUTEED IN BUTTER
A very simple preparation for this spring time delicacy --from Dorian's Fish Market in Manhattan. Serve it with some crisp bacon or some capers.
Provided by Chef Kate
Categories Easy
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 215.1, Fat 23.2, SaturatedFat 14.6, Cholesterol 61.1, Sodium 5.8, Carbohydrate 5.9, Fiber 2.6, Protein 0.9
SHAD AND SHAD ROE WITH LEMON SHALLOT BUTTER SAUCE
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 31 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 11 grams, Sodium 318 milligrams, Sugar 1 gram, TransFat 0 grams
ERIC'S SAUTEED SHAD ROE WITH BACON-BUTTER SAUCE AND FRISEE
Chef Eric Ripert, of New York's Le Bernardin restaurant, shares his recipe for this spring delicacy.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 11
Steps:
- Make the sauce: Place bacon in a medium skillet, and cook over high heat until bacon is golden and just crisp. Remove 2 tablespoons bacon, and drain on a paper towel-lined plate; set aside. Continue cooking the remaining bacon until very crisp but not blackened. Transfer to a fine sieve; discard bacon fat. Transfer crisp bacon to the jar of a blender.
- Meanwhile, in a small saucepan, bring chicken stock to a boil over high heat. Add butter, piece by piece, whisking constantly until incorporated. Add the chicken-stock mixture to the blender, and blend on high speed until bacon is pureed. Season with salt and pepper. Set aside in a warm place until ready to serve.
- Cook the shad roe: Preheat the oven to 400 degrees. Using a sharp knife, trim shad roe, and divide into 2 pieces, being careful not to tear the membrane. Pour flour into a shallow bowl, and season with salt and pepper; dust pieces lightly with the flour.
- In a medium nonstick ovenproof saute pan, heat grapeseed oil over medium heat. Add shad roe, and cook until golden, 2 to 3 minutes. Turn, and transfer the saute pan to the oven until roe is cooked through, 3 to 4 minutes. Remove from saute pan, and set aside while preparing salad.
- Make the salad: In a large bowl, combine vinegar, garlic, 1/4 teaspoon salt, and a pinch of pepper. Whisk to combine. Slowly add olive oil, whisking constantly, until combined. Add frisee and the reserved bacon; toss to combine.
- To serve: Slice the shad roe crosswise on the bias into 1/2-inch-thick slices. Divide among four plates. Spoon the bacon sauce over, and serve immediately with the frisee salad on the side.
SAUTEED SHAD FILLET WITH LEMON
Provided by Food Network
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine flour, salt, and pepper and dredge fish in seasoned flour. In a saute pan over medium heat, heat oil until hot. Add fish to pan and cook until well browned on both sides. Remove fish and blot on paper. Return saute pan to heat. Add butter, let melt, and cook until brown. Add lemon juice, allow to sizzle, and add chopped parsley. Plate fish and drizzle lemon butter over top. Serve with asparagus.;
PAN-FRIED SHAD ROE WITH LEMON PARSLEY SAUCE
This fairly straightforward way of cooking shad roe gives it a garlicky, lemony, buttery flavor.
Provided by Jessica Dang
Categories Main
Yield 1 or 2
Number Of Ingredients 8
Steps:
- Carefully separate the lobes of the shad roe and season it with Maldon sea salt and freshly cracked black pepper on both sides. Set aside.
- Heat up a cast iron pan over medium heat and add 1 tablespoon of butter and a swirl of olive oil. Make sure that the bottom of the pan is evenly coated.
- Add the chopped garlic and move it around in the pan with a wooden spatula until it turns golden.
- Gently lay the shad roe into the pan and let it brown for 3 to 5 minutes on each side. It should feel firm, like a medium cooked steak. Set on a plate.
- Lower the heat and add the remaining tablespoon of butter to the pan with the chopped parsley until it has softened and mixed well with the garlic bits in the pan. Squeeze in the lemon juice to loosen it into a sauce. Add a little bit more butter or olive oil, if necessary. Taste and adjust the flavor.
- Spoon the sauce over the shad roe.
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.
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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.
SHAD ROE WITH BACON AND GRITS - HUNTER ANGLER GARDENER COOK
From honest-food.net
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- Brine the shad roe first. Dissolve the salt in the cool water and submerge the roes in the brine for at least an hour, and up to 4 hours. The larger the roe sacs, the longer you will want to brine. I prefer 2 hours for shad, 1 for herring.
- About 45 minutes before you want to cook the roe, crisp the bacon slowly. Remove from the pan (eat a slice, you earned it), and set the bacon aside. Leave about 3 tablespoons of bacon fat in the pan to cook the onions. Caramelize the onions in the bacon fat by cooking them over medium-low heat for 20 to 35 minutes, stirring occasionally. About 15 minutes into this process, add the thyme, a pinch of salt, and the honey if you are using it. When the onions are about done, chop up some of the bacon and add it to the pan.
- While the onions are cooking, bring 4 cups of water to a boil in a pot, add a healthy pinch of salt, and sprinkle in the grits. Stir well to remove any lumps, then drop the heat to medium-low and cook the grits, stirring frequently, until they are smooth, about 20 minutes. Stir the unsalted butter into the grits and keep them warm.
- To finish the dish, either get another pan or set the onions aside and wipe out the existing pan. Remove the roes from the brine and dust in flour. Add at least 3 more tablespoons of bacon fat to the pan (add some butter or oil if you are short, but you shouldn't be), and brown the roes over medium heat. Normally this takes about 5 to 8 minutes total, and remember that it's better to have slightly underdone roe than roe that's been cooked to hell.
GARLIC PAN FRIED SHAD ROE RECIPE - THE TOP MEAL
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5/5 (2)Total Time 15 minsCategory Dinner RecipesCalories 118 per serving
- 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.
- Whilce ocoking, sqeeze lemon right in to the pan. Serve with chopped green onions and lemon slices.
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