Shad Roe
Instructions:
Shad is an indigenous American fish that spawns in eastern
rivers every spring. The roe, its eggs, is considered a
seasonal delicacy, especially for people on the East Coast
(shad fillets are also a seasonal treat; cook as you would
any thick white fish fillet, taking special care not to overcook).
As with any fish, there are two keys to a great dish:
Buy it fresh and don’t overcook it; rare to medium is
right, because overcooked roe is gritty. This can be served
as an appetizer or as a part of a larger meal; it’s wonderful
on a bed of lightly dressed greens. It’s good fried with
bacon too.
4 tablespoons (1/2 stick) butter (or 2 tablespoons if you
prefer), cut into chunks
1 pair shad roe, about 6 ounces total
Salt and freshly ground black pepper
Lemon wedges for serving
MAKES: 2 servings
TIME: 10 minutes
- Heat a medium to large skillet over medium heat for 3 or 4 minutes.
- Add the butter and let it melt. When the foam subsides, turn the heat to medium-high, add the roe, and cook until lightly browned, 3 to 4 minutes. Turn and brown the other side. Do not overcook; the roe should remain quite tender, not firm and springy. Sprinkle with salt and pepper and serve immediately, with lemon wedges.