Shad Roe With Bacon And Mushrooms Recipes

SHAD ROE PAN FRIED WITH BACON

Steps:

• In a shallow bowl, combine flour, salt and pepper. Dredge roe in seasoned flour. In a saute pan over medium heat, heat oil until hot. Add roe to pan and cook top side (side without vein) until well browned. Reduce heat, turn roe over, and continue to cook on second side until well browned and almost firm. Cover pan slightly to avoid dangerous splattering. Remove roe 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 roe and drizzle lemon butter over top. Serve smoked bacon on top of roe.;

SHAD ROE WITH BACON

Steps:

• Cut the pairs of roe in half, taking care not to damage the membrane. Wipe them dry with paper towels and set aside.
• Cook the bacon in a large skillet (preferably cast iron) and drain on paper towels. Pour the fat from the skillet and wipe the pan with a paper towel.
• Add the oil and butter to the skillet and when hot, add the roe and saute on both sides until lightly browned but pinkish in the middle. Do not overcook or the roe will be dry. Season with salt and pepper and serve garnished with lemon.

SHAD ROE WITH BACON AND MUSHROOMS

Steps:

• Fry the bacon until it is crisp, drain it and warm it in a low oven.
• Cut the shad fillets in half and place them with the roe in the milk. Remove them, season them with salt and pepper and dredge them lightly in the flour, shaking off any excess.
• Using a nonstick pan, heat the peanut or vegetable oil and saute the fillets and the roe until they are golden on both sides. (This can be done in two batches if necessary). Turn heat down and cook four to five minutes. Handle roe carefully to prevent them from splitting. Remove to heated platter and keep warm.
• While the fish is cooking, heat the butter in another pan. Add the mushrooms and thyme and cook until the former are golden brown. Stir in the creme fraiche and the lemon juice and season to taste with salt and pepper. Pour the sauce onto the fish and sprinkle with parsley and bacon. Serve at once.

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 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.

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 MUSTARD

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.