Thomas Jeffersons Shad Roe Souffle Recipes

SHAD ROE

Shad Roe image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 8

Ingredients

4 to 6 tablespoons butter
Flour to coat
1 pair shad roe ( 6 to 8 ounces)
1 teaspoon minced ginger
2 tablespoons lemon juice
Salt and freshly ground black pepper
2 tablespoons chopped parsley or chives
Lemon or lime wedges

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.

THOMAS JEFFERSON'S SHAD-ROE SOUFFLE

Thomas Jefferson's Shad-Roe Souffle image

Provided by Jonathan Reynolds

Categories appetizer

Time 1h10m

Yield 4-6 servings

Number Of Ingredients 14

Ingredients

3/4 pound fresh shad roe
1 bay leaf
1 tablespoon lemon juice
1/2 teaspoon salt
2 tablespoons unsalted butter
1 small onion, finely chopped
2 tablespoons flour
1/4 cup strained liquid from parboiling roe
2 tablespoons fresh parsley or cilantro, chopped
2 egg yolks
Salt and freshly ground black pepper to taste
5 egg whites
Paprika
12 slices bacon, cooked crisp and drained (optional)

Steps:

Preheat oven to 375 degrees.
Gently parboil the roe in water to cover, with the bay leaf, lemon juice and salt, 3 to 5 minutes. Drain and reserve 1/4 cup of the liquid.
Remove the roe's outer membrane and veins.
Saute the onion in the butter until transparent. Add the roe, break it gently with a fork and sprinkle with flour until well coated. Blend in the reserved liquid, cool for a few minutes and add the parsley. Stir in the yolks. Add salt and pepper.
Beat egg whites until stiff but not dry. Stir 1/4 of them into the roe mixture. Fold in the rest. Place in a buttered 1-quart souffle dish, sprinkle with paprika and bake in a pan of boiling water for 35 minutes. Serve bacon on the side or crumbled on top.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 269 milligrams, Sugar 1 gram, TransFat 0 grams

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