Poached Shad Roe With Sorrel Sauce Recipes

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 ROE WITH SORREL SAUCE

Steps:

• Melt the butter for the sauce in a small pan. Drop in the sorrel leaves, and
• cook over medium heat, stirring now and then, until the liquid has evaporated.
• The sorrel will turn a khaki color, but don't let that bother you. Season with salt and pepper and just a tiny pinch of sugar. Pour in the cream, and cook for about 5 minutes, until thickened. Keep warm.
• Heat the remaining 2 teaspoons butter in a small skillet that will just hold the shad roe. Rub the milk over the roe, dredge in flour, season with salt and pepper, and slip the roe into the pan. Cook slowly for about 5 minutes, turning once. Arrange on a warm plate, and spoon the sauce around.

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.

POACHED EGGS WITH SORREL SAUCE

Steps:

• Pick over the sorrel. Discard any tough stems and blemished leaves. Rinse the leaves and pat them dry. Pack the leaves closely and cut them crosswise into very thin strips. This is called a chiffonade There should be about two cups or slightly more when loosely packed.
• Heat one tablespoon of the butter in a saucepan and, using a wire whisk, stir in the flour. When blended, add the broth, stirring rapidly with the whisk. Let simmer about 10 minutes or until reduced to about one and one-quarter cups. Stir in the cream, salt and pepper and bring to the boil. Let simmer about five minutes or until reduced to one and three-quarter cups.
• Meanwhile, heat one tablespoon of butter in a saucepan and add the sorrel. Stir until the sorrel is wilted and remove from the heat.
• Scrape the sorrel mixture into the sauce. Stir in the nutmeg and cayenne.
• Bring the water to the boil in a saucepan or deep skillet and add the vinegar. Carefully break the eggs into the simmering liquid, keeping them separate. Let them simmer until the whites are firm and the yolks remain soft. Carefully scoop out each egg and let drain on absorbent paper toweling.
• Preheat the broiler.
• Using a three-inch biscuit cutter, cut out the center of each bread slice. Or, alternatively, trim the outside crusts from the bread and cut each slice into two triangles. Melt the remaining two tablespoons of butter and butter each piece of bread on both sides and place under the broiler until golden brown on both sides, turning once.
• Arrange one egg on each piece of round toast or two triangles and spoon an equal portion of the sauce over each serving.

EGGS POACHED IN BUTTERY SORREL SAUCE

Steps:

• Thinly slice scallions, separating darker green parts for garnish.
• In a skillet over medium heat, melt butter. Add light green and white parts of scallion and sauté until wilted, 2 minutes. Add sorrel leaves, salt and pepper. Cook, stirring, until sorrel wilts and starts to break down, turning olive-green in color, about 3 minutes. Stir in cream and let simmer for 1 minute to thicken a bit.
• Carefully crack eggs into skillet; they should fit in one layer. Lower heat to medium-low and sprinkle eggs with salt and pepper. Cover pan and let cook for 2 minutes, then turn off heat and let eggs rest, covered, until done to taste, about another 30 seconds for very runny yolks (the whites should cook through).
• Carefully scoop eggs and sorrel sauce into two bowls. Season with chile and flaky salt; garnish with scallion greens. Serve with toast.

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.

CREAM OF SORREL SOUP WITH ROOT VEGETABLES

Steps:

• In a large kettle, heat the stock to simmering over medium heat. Add the celery root and Jerusalem artichokes and cook until soft, about 15 minutes.
• Meanwhile, melt two tablespoons of butter in a small skillet. Toss the sorrel in the butter just to coat. Remove from the heat and reserve.
• Using a serrated knife, remove the crusts from the bread and cut into one-quarter-inch cubes. Melt the remaining butter in a small skillet over high heat and toss the cubes in the butter and toast until golden, about three minutes. Reserve.
• With a slotted spoon, remove the vegetables from the stock and place them in the bowl of a food processor and puree until smooth. Return the puree to the stock and season with salt and pepper.
• Bring the soup to a boil and stir in the cream. When the soup is steaming, add the sorrel and ladle into hot soup plates and sprinkle with the croutons and chervil.