Traditional Shad Roe

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

• 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.

MAKES: 2 servings

TIME: 10 minutes