Shad Roe In Mushroom Cream Sauce Recipes

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 IN MUSHROOM CREAM SAUCE

Steps:

• Rinse and drain the shad roe. Put the roe in one layer in a skillet and add one-half cup milk, water to barely cover, bay leaf, parsley sprigs, salt and pepper.
• Bring to a boil and cover. Let simmer about three minutes. Remove from the heat.
• Heat two tablespoons butter in a saucepan and add the flour, stirring with a wire whisk. When blended and smooth, add the remaining half-cup of milk and three-quarters cup of the cooking liquid from the roe. Stir in the cream and season to taste with salt and pepper. Add nutmeg and cayenne pepper. Strain sauce through a sieve, pushing to extract all liquid from any solids. Reheat sauce.
• Heat remaining tablespoon of butter in a skillet and add mushrooms and lemon juice. Cook briefly, stirring, until mushrooms are wilted and lightly browned. Add shallots and stir. Add this mixture to the sauce.
• Transfer the drained roe to a serving dish. Pour the mushroom sauce over them and serve.

PAN-FRIED SHAD ROE WITH LEMON PARSLEY SAUCE

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.

EASY MUSHROOMS IN CREAM SAUCE

Steps:

• Drizzle mushrooms with lemon juice.
• Melt butter in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add mushrooms and cook until softened and liquid has mostly evaporated, about 5 minutes. Dust with flour and mix well. Add broth and cover. Reduce heat and simmer for 10 to 15 minutes.
• Stir creme fraiche into skillet. Season mixture with salt, pepper, and lemon juice. Stir parsley in before serving.

MUSHROOM CREAM SAUCE WITH SHALLOTS

Steps:

• Place mushrooms in a nonstick skillet over medium heat; add water. Cook, stirring occasionally, until water is evaporated, about 5 minutes.
• Whisk cream and flour into mushrooms until flour is incorporated. Add Asiago cheese, shallot, salt, and black pepper to mushroom mixture, stirring constantly. Cook and stir until sauce thickens, about 7 minutes.

CREAMY MUSHROOM SAUCE

Steps:

• Heat butter and olive oil in a skillet over medium-high heat until butter is melted. Add mushrooms and cook until golden brown, 4 to 5 minutes. Season with garlic, salt, and pepper. Cook until garlic is fragrant, about 1 minute. Pour in wine, and allow to sizzle while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is mostly evaporated, about 1 minute.
• Stir in cream and chicken broth, lower heat to medium, and simmer slowly, stirring occasionally, until sauce thickens but does not separate, 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.

POACHED SHAD ROE WITH SORREL SAUCE

Steps:

• Place the cream in a small saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes or until reduced by half. Place the stock in another saucepan and heat over medium heat.
• Meanwhile, melt three tablespoons of butter in a saucepan over medium heat. When the foam subsides, remove the pan from the heat and whisk in the flour. Return to the heat and whisk for another minute and gradually add the stock. Raise the heat and bring to a simmer, whisking constantly. Add the reduced cream, season with salt and pepper to taste and continue to cook for 10 minutes.
• Melt the remaining butter in a small pan over medium heat. Toss in the sorrel and stir into the sauce mixture. Reserve on the side of the stove.
• Wash the roe gently in cold water, pat dry with paper toweling and set aside. In a heavy, nonreactive skillet, melt the butter over medium heat. Gently coat the roe in the butter, cover the skillet and cook 10 to 12 minutes, turning once.
• Divide the shad roe onto warm plates and spread the sorrel sauce over each pair of roe. Serve immediately with lemon wedges.

SHAD AND SHAD ROE WITH MUSHROOMS

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.

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.