Shad Roe Poached In Butter Recipes

SHAD ROE SAUTEED IN BUTTER

Steps:

• Puncture the roe in several places with a pin.
• Season roe with salt and pepper.
• Melt butter in a skillet with a lid.
• Add roe and GENTLY saute for 3-4 minutes. Turn over with care, using a spatula.
• Cover and let simmer for about 6 or 7 minutes.
• Divide roe in half carefully. Transfer to plates.
• Spoon melted butter over roe, sprinkle with parsley, and serve with lemon wedges.
• Enjoy!

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 POACHED IN BUTTER

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.

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 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.;