Thomas Jeffersons Shad Roe Souffle Food

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.

THOMAS JEFFERSON'S SHAD-ROE SOUFFLE

Steps:

• Preheat oven to 375 degrees.
• Gently parboil the roe in water to cover, with the bay leaf, lemon juice and salt, 3 to 5 minutes. Drain and reserve 1/4 cup of the liquid.
• Remove the roe's outer membrane and veins.
• Saute the onion in the butter until transparent. Add the roe, break it gently with a fork and sprinkle with flour until well coated. Blend in the reserved liquid, cool for a few minutes and add the parsley. Stir in the yolks. Add salt and pepper.
• Beat egg whites until stiff but not dry. Stir 1/4 of them into the roe mixture. Fold in the rest. Place in a buttered 1-quart souffle dish, sprinkle with paprika and bake in a pan of boiling water for 35 minutes. Serve bacon on the side or crumbled on top.