SHAD ROE POACHED IN BUTTER
Provided by Barbara Kafka
Categories dinner, quick
Time 20m
Yield 3 main-course servings
Number Of Ingredients 2
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.
Nutrition Facts : @context http, Calories 404, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 20 grams, Protein 59 grams, SaturatedFat 6 grams, Sodium 241 milligrams, Sugar 0 grams, TransFat 0 grams
FRIED SHAD ROE
A rich dish just lovely served with bacon. The whole roe actually consists of two egg sacs connected by blood vessels and membranes, which must be cut away. The roe is encased in a taut crispy covering like the casing of a great sausage. Once the membranes are cut away, you have two options: open the roe sac or leave it whole. The only reason for opening it would be to add it to scrambled eggs as the egg grains within become tough and gritty if exposed to direct heat. That's why most recipes call for broiling or pan-frying a whole shad roe, often dredged in flour. When done, the roe should still be faintly red at the very center, and its texture will be creamy and smooth. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.
Provided by Molly53
Categories Very Low Carbs
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 159.3, Fat 7.3, SaturatedFat 1.6, Cholesterol 424.5, Sodium 494.1, Carbohydrate 1.7, Protein 25.3
CURRIED SAUTéED SHAD ROE
Provided by Pierre Franey
Categories dinner, easy, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rinse and drain the shad roe. Put in a dish and add milk. Turn the roe in the milk.
- Blend the flour, curry powder, salt and pepper.
- Remove roe from milk; dredge to coat well in the flour mixture.
- Heat half of the oil in a skillet and cook two pair of roe. When browned on one side, turn and cover closely with a lid. Continue cooking until cooked through. The cooking time will depend on size, from 5 to 8 minutes (very large roe may require 10 minutes). To test for doneness, press down on top of the roe. If they are soft, they are not done; if firm, they are. Transfer the roe to a warm platter.
- Cook the remaining roe and when done transfer them to the platter.
- Pour off the oil from the skillet and add the butter. Cook, swirling it around, until it is hazelnut brown. Pour this over the roe. Garnish the top of each pair of roe with one lemon slice and sprinkle lightly with lemon juice and parsley. Serve, if desired, with chutney on the side.
Nutrition Facts : @context http, Calories 601, UnsaturatedFat 26 grams, Carbohydrate 15 grams, Fat 41 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 12 grams, Sodium 804 milligrams, Sugar 3 grams, TransFat 1 gram
PAN-FRIED SHAD ROE WITH LEMON PARSLEY SAUCE
This fairly straightforward way of cooking shad roe gives it a garlicky, lemony, buttery flavor.
Provided by Jessica Dang
Categories Main
Yield 1 or 2
Number Of Ingredients 8
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 PAN FRIED WITH BACON
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 8
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
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 SORREL SAUCE
I had never cooked with sorrel until I worked with André Soltner on his Lutèce cookbook. He was then the devoted chef-owner of the restaurant, on East Fiftieth Street in Manhattan, but he never forgot his roots in Alsace. There, leafy green sorrel is common, and its tart flavor accents any number of dishes. So it was not surprising that when André was developing a sauce for that quintessential American specialty, shad roe, his secret ingredient was sorrel. However, sorrel was not so easy to find in markets in those days, and André would have to bring an armful of handpicked sorrel from his own garden in the Catskills down to the Lutèce kitchen, so as not to disappoint his loyal customers. Later, when my husband and I bought our summer place in the Northeast Kingdom of Vermont, we discovered that wild sorrel grew abundantly in the surrounding woods and in the garden. I even planted a cultivated variety to make sure we had enough, and I soon dubbed sorrel, along with gooseberries, the lemons of the North. And now that Lutèce is no more, and I can't enjoy a lunch there, I celebrate this spring delight by making myself André's delectable shad roe with sorrel sauce.
Number Of Ingredients 10
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.
More about "shad roe recipes"
GARLIC PAN FRIED SHAD ROE RECIPE - THE TOP MEAL
From thetopmeal.com
5/5 (2)Total Time 15 minsCategory Dinner RecipesCalories 118 per serving
- Heat butter in the pan and add minced garlic. Stir a round and add shad roe. Cook on each on medium low heat for about 5 minutes.
SHAD ROE | COOKSTR.COM
From cookstr.com
- In a large deep saucepan, melt the butter and bring it to a mild simmer over moderate heat. Set the shad roe in the butter, cover, and poach gently for 10 to 12 minutes turning once. Meanwhile, prepare the sauce: Melt the butter in the saucepan set over moderate heat. When the foam subsides, remove the pan from the heat and whisk in the flour. Return the sauce to the heat, gradually pour in the half-and-half and whisk vigorously. Cook, whisking, until the sauce thickens about 10 minutes.
- When the shad roe are cooked, slide a slotted spoon under them, and remove to a heated serving plate.Set aside and keep warm.
- Continue cooking the sauce for 2 to 3 minutes, stirring with a wooden spoon, until the sorrel wilts. Spoon the sauce over the shad roe.
BROILED SHAD ROE RECIPE | MYRECIPES
From myrecipes.com
Servings 2
- Place roe with water to cover in a heavy skillet; add 2 teaspoons salt and vinegar. Simmer 15 minutes; remove from heat, and drain. Immediately cover with cold water, and let stand 5 minutes. Drain. Carefully remove loose membrane to separate roe into 2 portions.
- Place roe on rack of broiler pan. Sprinkle with remaining salt and pepper; brush with melted butter. Broil 5 inches from heating element 5 minutes on each side or until lightly browned. Transfer to a warm serving platter; sprinkle with parsley, and serve immediately.
SHAD ROE SCRAMBLED EGGS - BERRY&MAPLE
From berrymaple.com
5/5 (1)Category BreakfastCuisine AmericanCalories 180 per serving
SHAD ROE WITH BACON AND GRITS - HUNTER ANGLER GARDENER COOK
From honest-food.net
4.9/5 (9)Total Time 1 hr 45 minsCategory Breakfast, Main CourseCalories 744 per serving
- Brine the shad roe first. Dissolve the salt in the cool water and submerge the roes in the brine for at least an hour, and up to 4 hours. The larger the roe sacs, the longer you will want to brine. I prefer 2 hours for shad, 1 for herring.
- About 45 minutes before you want to cook the roe, crisp the bacon slowly. Remove from the pan (eat a slice, you earned it), and set the bacon aside. Leave about 3 tablespoons of bacon fat in the pan to cook the onions. Caramelize the onions in the bacon fat by cooking them over medium-low heat for 20 to 35 minutes, stirring occasionally. About 15 minutes into this process, add the thyme, a pinch of salt, and the honey if you are using it. When the onions are about done, chop up some of the bacon and add it to the pan.
- While the onions are cooking, bring 4 cups of water to a boil in a pot, add a healthy pinch of salt, and sprinkle in the grits. Stir well to remove any lumps, then drop the heat to medium-low and cook the grits, stirring frequently, until they are smooth, about 20 minutes. Stir the unsalted butter into the grits and keep them warm.
- To finish the dish, either get another pan or set the onions aside and wipe out the existing pan. Remove the roes from the brine and dust in flour. Add at least 3 more tablespoons of bacon fat to the pan (add some butter or oil if you are short, but you shouldn't be), and brown the roes over medium heat. Normally this takes about 5 to 8 minutes total, and remember that it's better to have slightly underdone roe than roe that's been cooked to hell.
THE BEST SHAD FISH RECIPES – HOME, FAMILY, STYLE AND ART IDEAS
From goodfavorites.com
Estimated Reading Time 7 mins
- Classic Shad Roe With Bacon Recipe. from Classic Shad Roe With Bacon Recipe. Source Image: www.pinterest.ca. Visit this site for details: www.pinterest.ca.
- What Is Shad Roe and How Do You Cook It. from What Is Shad Roe and How Do You Cook It. Source Image: www.thedailymeal.com. Visit this site for details: www.thedailymeal.com.
- Blackened Shad Roe & Sautéed in Butter at Cooking Melangery. from Blackened Shad Roe & Sautéed in Butter at Cooking Melangery. Source Image: www.melangery.com.
- The Gourmet Project Shad Roe with Lemon Butter Page 299. from The Gourmet Project Shad Roe with Lemon Butter Page 299. Source Image: thegourmetproject.blogspot.com.
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- Cornmeal Crusted Shad Roe with Confit Potatoes & Lemon. from Cornmeal Crusted Shad Roe with Confit Potatoes & Lemon. Source Image: charlestonmag.com.
- Fresh Seafood & Shellfish Exotic Varieties. from Fresh Seafood & Shellfish Exotic Varieties. Source Image: www.citarella.com. Visit this site for details: www.citarella.com.
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- 6 Best Shad Recipes For December 2019. from 6 Best Shad Recipes For December 2019. Source Image: www.fisherpants.com. Visit this site for details: www.fisherpants.com.
- Shad Roe. from Shad Roe. Source Image: onevanillabean.com. Visit this site for details: onevanillabean.com. Pre-heat the stove broiler; Grease 9×13″ baking dish with slim coat of butter.Mix with each other Parmesan cheese, butter, mayo, lemon juice, eco-friendly onion, salt, pepper, dill, & Tabasco in little dish until well blended.Arrange fish in a single layer in baking dish.Broil fish for 8 mins or up until it flakes with a fork.Remove from stove and also meticulously spread Parmesan combination over top.
FRIED SHAD ROE RECIPE | MYRECIPES
From myrecipes.com
Servings 2
- Cook bacon in a medium skillet until crisp; drain, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside.
- Wipe roe gently, using a damp piece of cheesecloth, being careful not to break membrane. Place roe in skillet; cover and cook over low heat 10 minutes. Remove cover; sprinkle roe with salt and pepper. Gently turn roe, being careful not to break membrane. Cover; cook over low heat 5 minutes. Uncover, and cook until lightly browned.
- Transfer roe to a warm serving platter. Sprinkle with reserved bacon, and garnish with lemon and parsley. Serve hot.
SHAD ROE WITH BACON AND CAPERS RECIPE - ANDREW ZIMMERN ...
From foodandwine.com
5/5 (1)Total Time 1 hr 30 minsServings 4
- In a small baking dish, cover the roe lobes with the buttermilk and let stand at room temperature for 1 hour.
- In a large skillet, cook the bacon over moderate heat, turning once, until browned and crisp, about 5 minutes. Transfer to paper towels to drain, then break into large pieces. In the skillet, heat the vegetable oil in the bacon fat. Spread the flour in a shallow bowl and season with salt. Remove the roe lobes from the buttermilk, allowing the excess to drip back into the dish. Dredge the lobes in the flour and add to the skillet. Cook over moderately high heat, turning once, until browned and crisp, 5 to 6 minutes total; transfer to plates. Keep warm.
- Add the capers and shallot to the skillet and cook over moderate heat, stirring, until softened, about 1 minute. Stir in the sherry vinegar and parsley and season lightly with salt. Spoon the pan sauce over the roe, top with the bacon and serve right away.
SAUTéED SHAD ROE RECIPE | EASY SHAD RECIPES - FULTON FISH ...
From fultonfishmarket.com
- Separate the roe into two pieces along the seam. Dredge in flour removing any excess. Season with salt and pepper.
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