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.
BAKED STUFFED SHAD
Steps:
- Preheat oven to 400 degrees. Wipe shad fillets with damp paper towel. Season both fillets with salt and pepper and wine. Lay one fillet on a large piece of foil and spoon stuffing onto fillet. Top with second shad fillet, dot with butter and wrap up in foil. Place whole package onto a baking sheet and bake about 30 minutes until fish flakes easily. Serve immediately.
SHAD STUFFED WITH SHAD ROE
Shad is a local and favorite tradition in the Low Country, and Elizabeth loves to serve it stuffed with roe and gently roasted with a simple accompaniment of perfectly boiled new potatoes and sautéed zucchini.
Provided by Great Chefs
Number Of Ingredients 17
Steps:
- To prepare the stuffing: In a medium saute pan melt the butter over medium heat and add the onion. Sauté about 2 minutes or until translucent. Add the roe and sauté, stirring constantly, until the roe begins to change color but still remains pink. Stir in the eggs, breadcrumbs, chervil, tarragon, and salt, and remove to a plate to cool. To prepare the fish: Preheat the oven to 425 F. In a small bowl combine the oil, wine, garlic, black pepper, chervil, and tarragon. Set aside. Divide and stuff the roe stuffing mixture between the flaps of the shad fillets. Be careful not to cover the flesh with the stuffing as the fish will not cook evenly. Spread the butter on a non-reactive baking pan and place the stuffed fish fillets on the pan. Spoon the marinade over the fillets, and top each with a lemon slice. Tent the pan with aluminum foil, and tightly close on all four sides so that no steam escapes during the roasting. Roast for 20 minutes until cooked through. Serve immediately.
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
SHAD AND SHAD ROE WITH MUSHROOMS
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut the fillets in half crosswise.
- Combine the milk, salt and pepper in a shallow dish and place the flour in another dish. Dip the fillets and the roe into the milk, then in the flour to coat both sides. Shake off any excess flour.
- Heat 2 tablespoons of the oil in a nonstick skillet over high heat. Add the fish to the pan, skin side up, then the roe. If the pan is too small, cook as much as you can, set aside to keep warm and repeat. Saute the shad for about 2 minutes on one side or until golden brown. Carefully turn the shad and the roe. When they are golden brown cover the pan tightly and continue cooking until they are cooked through, about 5 to 6 minutes depending on the size of the roe. Transfer the fillets and roe to a warm plate and keep warm.
- In the same skillet add the remaining oil and the mushrooms, salt and pepper. Cook over high heat, shaking the pan and stirring or tossing occasionally, until the mushrooms are golden brown.
- Add the garlic, shaking and tossing for 20 seconds. Do not brown the garlic. Add the lemon juice and parsley. Blend well and spoon the mixture over the fish. Serve Immediately.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 20 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 5 grams, Sodium 479 milligrams, Sugar 2 grams
SHAD STUFFED WITH SHAD ROE
Provided by Craig Claiborne
Categories dinner, project, main course
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 475 degrees.
- Arrange the shad fillets, skin-side-down, in a baking dish, preferably rectangular or square, in which the portions will fit snugly in one layer. Sprinkle with salt and pepper.
- Bend the oil, wine and 2 tablespoons of chervil. Sprinkle this over the fish.
- Pull off and discard the connecting membranes of the roe. Cut the roe crosswise into 1/2-inch-thick slices.
- Heat the butter in a small skillet, and add the onion. Cook, stirring, until wilted but not browned. Add the pieces of roe, and cook, stirring briefly, just until the roe starts to lose its raw look.
- Put the bread cubes in a mixing bowl, and add the remaining 1/4 cup of chopped chervil. Add the roe mixture and the sieved eggs. Blend well. Divide the mixture into 6 equal portions.
- Lay out the 6 rectangles of parchment, and place 1 piece of fillet, skin-side-down, on each piece of paper. Spoon an equal portion of the oil and wine marinade over each. Open up the flaps (from which the bones were removed), and stuff each opening with equal portions of the roe mixture. Pack it loosely. Top each serving with a lemon slice. Fold the parchment neatly, envelope-fashion, sealing the edges. Arrange each filled envelope, sealed-side-down, on a baking sheet.
- Place in the oven, and bake 13 minutes. To serve, remove the fish from the envelopes and serve.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 25 grams, Carbohydrate 12 grams, Fat 44 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 14 grams, Sodium 734 milligrams, Sugar 3 grams, TransFat 0 grams
SHAD ROE WITH MUSTARD
Shad the largest member of the herring family, migrates to the rivers of the East Coast every spring. It's a big, bony fish (filleting it properly is an increasingly rare skill) with moist flesh that is not unlike that of salmon. But its huge egg sacs, which come in pairs held together by a thin membrane, are the real attraction. They're filled with millions of eggs, which, if they are not overcooked, remain creamy and rich in a way that is reminiscent of fine organ meat-not quite foie gras, but not that far away either. As a bonus, the exterior membrane becomes slightly crisp. Most shad roe is sadly overcooked, but this need not be the case. Keep the cooking time for shad roe short, just long enough to firm up the roe and cook it to the equivalent of medium-rare. (It's okay to cut into it for a look-see the first couple of times you try this, but it's also pretty easy to get the hang of it, because the change in texture is rather dramatic.) Note that this recipe serves two; it's easy enough to double, however; just use two skillets instead of one to avoid crowding the roe.
Yield makes 2 servings
Number Of Ingredients 5
Steps:
- Heat an 8- or 10-inch nonstick skillet over medium heat for a minute or two, then add the butter. When it melts, gently lay the shad roe in the pan and sprinkle it with salt and pepper. Cook for about 3 minutes, or until the underside is lightly browned.
- Turn very gently-a large spatula is best for this-and season the cooked side. Cook for another 3 minutes or so, again until the underside is lightly browned. By this time the roe should be quite firm to the touch; if it is still soft, cover the pan and cook for another minute or two, then cut into it to check. When done, the center will be red and the area surrounding it pink.
- Transfer the roe to a warm plate. Add the mustard and 1/4 cup of water to the pan; stir. Raise the heat to high and stir the sauce with a wooden spoon until smooth and thick. Spoon over the roe, garnish if you like, and serve immediately.
- Shad Roe with Capers and Vinegar: In step 3, omit the mustard. Instead, stir in 2 tablespoons capers, 1 tablespoon vinegar, and 2 tablespoons of water. Stir until blended and the liquid is reduced by about half. Spoon over the roe, garnish, and serve.
- Shad Roe with Bacon: Omit the butter. Begin by cooking 4 thick slices good-quality bacon over medium heat until the fat is rendered and the bacon is done; remove the bacon and keep warm. Cook the shad roe in the bacon fat, exactly as directed. Serve the shad roe and bacon with lemon wedges, garnished with fresh parsley.
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SHAD ROE WITH BACON AND GRITS - HUNTER ANGLER GARDENER …
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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.
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Estimated Reading Time 3 mins
- In a medium saucepan over high heat, bring wine, 1 cup of water, the vinegar, 1 teaspoon salt, and the turmeric to a boil. Turn the heat to medium, add the split roes, and simmer for 6 minutes, flipping them over halfway through, until the roes are just cooked through.
- Drain the roes with a mesh strainer and, when cool enough to handle, break them up into a large bowl, discarding any large bits of membrane. With a rubber spatula, blend in the honey, the herbs, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the lemon juice until thoroughly combined. Season to taste with additional salt and black pepper, if needed.
- Whip the cream in a medium bowl until soft peaks form and fold it into the roe mixture with a rubber spatula. Whip the egg whites until nearly stiff in a separate bowl and fold into the roe mixture with a rubber spatula until fully incorporated. Transfer the roe mixture to a buttered stainless-steel mixing bowl and put the bowl in a deep roasting pan filled with about 2 inches of hot tap water. Transfer the roasting pan to the oven and cook for about 30 minutes, until the mousse has firmed and slightly darkened on top (the surface will appear dry and toasty brown). Remove the bowl from the water bath to a warm place on the kitchen counter, near the stove.
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