Shad Roe Poached In Butter Recipes

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.

ANNE SERANNE'S SHAD ROE POACHED IN BUTTER

Steps:

• Trim off excess membranes. Do not split pair of roe in half although they may separate as they cook. Puncture roe in several places with pin. Sprinkle with salt and pepper to taste.
• Melt butter in small skillet or casserole with tight-fitting lid. Add roe, cover and let cook over gentle heat about 3 minutes. Using spatula, carefully turn roe. Re-cover and let simmer 8 or 10 minutes on second side.
• If roe has not split, divide carefully. Transfer pieces to 2 hot serving plates. Spoon a little butter over each. Sprinkle with parsley and serve with 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 ROE POACHED IN BUTTER

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.

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.

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.

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.

ERIC'S SAUTEED SHAD ROE WITH BACON-BUTTER SAUCE AND FRISEE

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.

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!

SHAD ROE WITH BEETS, BACON, AND BALSAMIC

Steps:

• Place each variety of beet in a separate saucepan; divide fennel slices, garlic, apple pieces, 4 sprigs of thyme, bay leaves, and 2 tablespoons salt evenly between saucepans. Add enough water to each saucepan to cover contents by 4 inches. Place each saucepan over high heat and bring to a boil; immediately reduce heat to a simmer and cook until beets are easily pierced with the tip of a knife, 25 to 35 minutes. Drain and discard all contents except for beets.
• Peel and quarter beets. Transfer each variety to its own bowl. Toss each with 2 tablespoons olive oil and season with salt and pepper; set aside.
• Place flour in a shallow dish and season with salt. Add shad roe and gently toss to coat, shaking off excess. Transfer to a plate and set aside.
• Place bacon slices in a large nonstick skillet and cook over medium heat until bacon is crisp and fat has been rendered. Remove bacon from skillet and set aside. Remove all but 3 tablespoons bacon fat and discard. Add 3 tablespoons olive oil, shad roe, and remaining 2 sprigs thyme to skillet. Cook for 1 minute and turn; add butter and continue cooking until shad roe reaches an internal temperature of 135 degrees on an instant read thermometer, 1 to 2 minutes more. Remove from heat and set aside.
• To serve, divide beets, bacon, and frisee evenly between 4 plates. Place shad roe on each plate and sprinkle with sea salt and chopped herbs. Drizzle with remaining 1/4 cup olive oil and balsamic vinegar before serving.