Monday, March 27, 2006
I've never done the shad roe thing, and I think this will be the year that I do.
Shad Roe Sauteed in Butter
1 pair shad roe
salt and freshly ground pepper
4 tablespoons unsalted butter
1 tablespoon freshly chopped parsley
1 lemon
Puncture the roe in several places with a pin. Season roe with salt and pepper. Melt butter in a skillet with a lid. Add roe and GENTLY sautée for 3-4 minutes. Turn over with care, using a spatula. Cover and let simmer for about 6 or 7 minutes. Divide roe in half carefully. Transfer to plates. Spoon melted butter over roe, sprinkle with parsley, and serve with lemon wedges.
I think capers, too, and perhaps bacon, or pancetta.
Shad Roe Sauteed in Butter
1 pair shad roe
salt and freshly ground pepper
4 tablespoons unsalted butter
1 tablespoon freshly chopped parsley
1 lemon
Puncture the roe in several places with a pin. Season roe with salt and pepper. Melt butter in a skillet with a lid. Add roe and GENTLY sautée for 3-4 minutes. Turn over with care, using a spatula. Cover and let simmer for about 6 or 7 minutes. Divide roe in half carefully. Transfer to plates. Spoon melted butter over roe, sprinkle with parsley, and serve with lemon wedges.
I think capers, too, and perhaps bacon, or pancetta.
// posted by Bill @ 5:30 PM 
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