Shad And Roe With Tomatoes And Shallots Recipes

GEORGIA SHAD AND SHAD ROE

Steps:

• Dip shad fillets in mixture of flour, salt and pepper.
• Heat clarified butter and olive oil in a skillet and over low heat slowly cook the shad roe, which has been pricked in a few places. Cook only until it is brown on the outside but pink inside, 8 to 10 minutes. Remove from pan and set aside; keep warm.
• Raise heat and saute shad quickly. Remove and set aside. Keep warm.
• Add the chicken stock, wine and lemon to pan and cook quickly over high heat to reduce by half.
• Return roe to pan. Heat through.
• Arrange shad on heated platter with roe. Pour most of sauce from pan and a little over the shad.

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.

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 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 AND ROE WITH TOMATOES AND SHALLOTS

Steps:

• Place the fillets and the roe in a flat dish. Sprinkle with salt and pepper. Add the milk, coating the fillets and the roe.
• Dredge the fish and the roe in the flour and remove the excess.
• Heat the corn oil in a nonstick skillet large enough to hold the fillets skin side up and the roe in one layer. Cook the fillets and the roe over medium-high heat until crisp and brown, about four minutes, basting occasionally. Turn and cook for 2 minutes. Transfer to a warm platter and keep warm. If the pan is not large enough, cook in two segments.
• Discard the cooking oil and wipe out the skillet. Add the olive oil and the butter. Add the zucchini and tomatoes, salt and pepper to taste. Cook over high heat about 2 minutes, shaking and tossing the skillet so that the zucchini and tomatoes cook evenly. Add the shallots and garlic. Cook about a minute more, shaking the skillet. Pour this mixture over the fish, sprinkle with parsley and serve immediately.