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 with moist flesh not unlike that of salmon.

• 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 1 to 2 minutes, then cut into it to check. When done, the center will be red and the area surrounding it pink.
• Remove the roe to a warm plate and stir the mustard and ¼ cup of water into the pan. Raise the heat to high and stir the sauce with a wooden spoon until smooth and thick. Spoon over the roe, garnish with parsley if you like, and serve immediately.