SHAD ROE WITH RED ONION, BACON, AND GRITS
Shad roe shares the texture of grits, making the pairing especially pleasing. While this Southern treasure shows up in spring, it seems to me a rustic, hearty, basso bye-bye from wintertime, unlike asparagus, rhubarb, lamb and other standard primavera pleasures. I had only one pair/set of shad roe, so the portion above has a more modest serving of grits and onions than this recipe.
Provided by Bill Smith
Categories Lunch
Time 25m
Number Of Ingredients 10
Steps:
- Rinse the pairs, also known as 'sets', of shad roe gently. Place them in ice water to firm them up. (They are encased in a membrane that you want to leave intact, but sometimes there are extraneous veins and connective tissue that you should try to carefully remove.
- In a large skillet, cook the bacon, or dice and render the side meat. Remove the cooked bacon or side meat to a plate. Make sure the grease is still nice and hot, and add the thinly sliced purple onion. Cook, turning and tossing often, until the onions are softened, shiny, and fragrant. Add the parsley and toss well. Transfer onions to the plate alongside the bacon, and set aside.
- To cook the shad roe: Heat the bacon grease in the same skillet over medium-high heat. (If using side meat and it seems a little skimpy, you may augment it with butter or oil. Mix together the flour and salt.
- Prick the shad roe a few times on both side with a straight pin. (I Nancie did not do this. No pin handy, plus I plumb forgot. No problem ensued.) Dredge the shad roe sets in the flour and shake off the excess.
- Fry in the grease, turning once, carefully, about 3 to 4 minutes on the first side and 2 or 3 minutes on the second side. They will brown a little. Be careful because sometimes they will pop, especially toward the end of cooking. When they are hot through, remove from heat.
- Pour a generous portion of the grits onto a serving platter, or into a large serving bowl. Place the shad roe on the grits. Break or crumble the bacon into nice chunky pieces.
- Arrange the crumbled bacon and the purple onions alongside the shad roe on the grits. Squeeze lemon juice over the shad roe, and garnish with additional lemon chunks if you have them. Serve hot.
Nutrition Facts : Calories 381 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 172 milligrams cholesterol, Fat 16 grams fat, Fiber 2 grams fiber, Protein 30 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 583 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SHAD AND SHAD ROE WITH MUSHROOMS
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 20 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 5 grams, Sodium 479 milligrams, Sugar 2 grams
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.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 13 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 134 milligrams, Sugar 1 gram, TransFat 0 grams
SHAD ROE WITH MUSTARD
Shad the largest member of the herring family, migrates to the rivers of the East Coast every spring. It's a big, bony fish (filleting it properly is an increasingly rare skill) with moist flesh that is not unlike that of salmon. But its huge egg sacs, which come in pairs held together by a thin membrane, are the real attraction. They're filled with millions of eggs, which, if they are not overcooked, remain creamy and rich in a way that is reminiscent of fine organ meat-not quite foie gras, but not that far away either. As a bonus, the exterior membrane becomes slightly crisp. Most shad roe is sadly overcooked, but this need not be the case. Keep the cooking time for shad roe short, just long enough to firm up the roe and cook it to the equivalent of medium-rare. (It's okay to cut into it for a look-see the first couple of times you try this, but it's also pretty easy to get the hang of it, because the change in texture is rather dramatic.) Note that this recipe serves two; it's easy enough to double, however; just use two skillets instead of one to avoid crowding the roe.
Yield makes 2 servings
Number Of Ingredients 5
Steps:
- Heat an 8- or 10-inch nonstick skillet over medium heat for a minute or two, then add the butter. When it melts, gently lay the shad roe in the pan and sprinkle it with salt and pepper. Cook for about 3 minutes, or until the underside is lightly browned.
- Turn very gently-a large spatula is best for this-and season the cooked side. Cook for another 3 minutes or so, again until the underside is lightly browned. By this time the roe should be quite firm to the touch; if it is still soft, cover the pan and cook for another minute or two, then cut into it to check. When done, the center will be red and the area surrounding it pink.
- Transfer the roe to a warm plate. Add the mustard and 1/4 cup of water to the pan; stir. Raise the heat to high and stir the sauce with a wooden spoon until smooth and thick. Spoon over the roe, garnish if you like, and serve immediately.
- Shad Roe with Capers and Vinegar: In step 3, omit the mustard. Instead, stir in 2 tablespoons capers, 1 tablespoon vinegar, and 2 tablespoons of water. Stir until blended and the liquid is reduced by about half. Spoon over the roe, garnish, and serve.
- Shad Roe with Bacon: Omit the butter. Begin by cooking 4 thick slices good-quality bacon over medium heat until the fat is rendered and the bacon is done; remove the bacon and keep warm. Cook the shad roe in the bacon fat, exactly as directed. Serve the shad roe and bacon with lemon wedges, garnished with fresh parsley.
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.;
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SHAD ROE WITH BACON AND GRITS - HUNTER ANGLER …
From honest-food.net
- 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.
SHAD ROE WITH BACON AND CAPERS RECIPE - ANDREW …
From foodandwine.com
- 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.
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