Shad Roe With Fried Capers 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.

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 WITH FRIED CAPERS

Steps:

• Drain the capers and rinse them thoroughly to get rid of any salt. Dredge them in flour, shaking off excess. Heat enough oil to cover the capers (about an inch) and deep fry them in a small pan until they are golden and crisp. Keep them warm in a low oven.
• Rinse the shad roe and place them in the milk seasoned with salt and pepper. Remove them and dredge them lightly in the flour.
• Using a nonstick pan, heat the remaining peanut or vegetable oil and saute the roe until they are golden on both sides. Cover the pan and continue cooking for three to five minutes. The roe are done when they are firm to the touch.
• Place the roe on individual heated plates and sprinkle them with the capers and the parsley. Garnish each plate with a lemon quarter and serve.

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.;

FRIED SHAD ROE

Steps:

• Place shad roe in saucepan and cover with water to which salt and vinegar have been added.
• Simmer 20 minutes; drain and cover with cold water for five minutes.
• Drain again; sprinkle with salt and pepper, dip in flour and fry in hot deep fat (375F) until golden brown.

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 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.