ERIC'S SAUTEED SHAD ROE WITH BACON-BUTTER SAUCE AND FRISEE
Chef Eric Ripert, of New York's Le Bernardin restaurant, shares his recipe for this spring delicacy.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 11
Steps:
- Make the sauce: Place bacon in a medium skillet, and cook over high heat until bacon is golden and just crisp. Remove 2 tablespoons bacon, and drain on a paper towel-lined plate; set aside. Continue cooking the remaining bacon until very crisp but not blackened. Transfer to a fine sieve; discard bacon fat. Transfer crisp bacon to the jar of a blender.
- Meanwhile, in a small saucepan, bring chicken stock to a boil over high heat. Add butter, piece by piece, whisking constantly until incorporated. Add the chicken-stock mixture to the blender, and blend on high speed until bacon is pureed. Season with salt and pepper. Set aside in a warm place until ready to serve.
- Cook the shad roe: Preheat the oven to 400 degrees. Using a sharp knife, trim shad roe, and divide into 2 pieces, being careful not to tear the membrane. Pour flour into a shallow bowl, and season with salt and pepper; dust pieces lightly with the flour.
- In a medium nonstick ovenproof saute pan, heat grapeseed oil over medium heat. Add shad roe, and cook until golden, 2 to 3 minutes. Turn, and transfer the saute pan to the oven until roe is cooked through, 3 to 4 minutes. Remove from saute pan, and set aside while preparing salad.
- Make the salad: In a large bowl, combine vinegar, garlic, 1/4 teaspoon salt, and a pinch of pepper. Whisk to combine. Slowly add olive oil, whisking constantly, until combined. Add frisee and the reserved bacon; toss to combine.
- To serve: Slice the shad roe crosswise on the bias into 1/2-inch-thick slices. Divide among four plates. Spoon the bacon sauce over, and serve immediately with the frisee salad on the side.
SHAD ROE WITH BACON
Steps:
- Cut the pairs of roe in half, taking care not to damage the membrane. Wipe them dry with paper towels and set aside.
- Cook the bacon in a large skillet (preferably cast iron) and drain on paper towels. Pour the fat from the skillet and wipe the pan with a paper towel.
- Add the oil and butter to the skillet and when hot, add the roe and saute on both sides until lightly browned but pinkish in the middle. Do not overcook or the roe will be dry. Season with salt and pepper and serve garnished with lemon.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 13 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 134 milligrams, Sugar 1 gram, TransFat 0 grams
SHAD ROE SAUTEED IN BUTTER
A very simple preparation for this spring time delicacy --from Dorian's Fish Market in Manhattan. Serve it with some crisp bacon or some capers.
Provided by Chef Kate
Categories Easy
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- 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 saute 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.
- Enjoy!
Nutrition Facts : Calories 215.1, Fat 23.2, SaturatedFat 14.6, Cholesterol 61.1, Sodium 5.8, Carbohydrate 5.9, Fiber 2.6, Protein 0.9
CURRIED SAUTéED SHAD ROE
Provided by Pierre Franey
Categories dinner, easy, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rinse and drain the shad roe. Put in a dish and add milk. Turn the roe in the milk.
- Blend the flour, curry powder, salt and pepper.
- Remove roe from milk; dredge to coat well in the flour mixture.
- Heat half of the oil in a skillet and cook two pair of roe. When browned on one side, turn and cover closely with a lid. Continue cooking until cooked through. The cooking time will depend on size, from 5 to 8 minutes (very large roe may require 10 minutes). To test for doneness, press down on top of the roe. If they are soft, they are not done; if firm, they are. Transfer the roe to a warm platter.
- Cook the remaining roe and when done transfer them to the platter.
- Pour off the oil from the skillet and add the butter. Cook, swirling it around, until it is hazelnut brown. Pour this over the roe. Garnish the top of each pair of roe with one lemon slice and sprinkle lightly with lemon juice and parsley. Serve, if desired, with chutney on the side.
Nutrition Facts : @context http, Calories 601, UnsaturatedFat 26 grams, Carbohydrate 15 grams, Fat 41 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 12 grams, Sodium 804 milligrams, Sugar 3 grams, TransFat 1 gram
SHAD ROE
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.
SHAD ROE PAN FRIED WITH BACON
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine flour, salt and pepper. Dredge roe in seasoned flour. In a saute pan over medium heat, heat oil until hot. Add roe to pan and cook top side (side without vein) until well browned. Reduce heat, turn roe over, and continue to cook on second side until well browned and almost firm. Cover pan slightly to avoid dangerous splattering. Remove roe and blot on paper. Return saute pan to heat. Add butter, let melt, and cook until brown. Add lemon juice, allow to sizzle, and add chopped parsley. Plate roe and drizzle lemon butter over top. Serve smoked bacon on top of roe.;
SAUTEED SHAD FILLET WITH LEMON
Provided by Food Network
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine flour, salt, and pepper and dredge fish in seasoned flour. In a saute pan over medium heat, heat oil until hot. Add fish to pan and cook until well browned on both sides. Remove fish and blot on paper. Return saute pan to heat. Add butter, let melt, and cook until brown. Add lemon juice, allow to sizzle, and add chopped parsley. Plate fish and drizzle lemon butter over top. Serve with asparagus.;
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 (filleting it properly is an increasingly rare skill) with moist flesh that is not unlike that of salmon. But its huge egg sacs, which come in pairs held together by a thin membrane, are the real attraction. They're filled with millions of eggs, which, if they are not overcooked, remain creamy and rich in a way that is reminiscent of fine organ meat-not quite foie gras, but not that far away either. As a bonus, the exterior membrane becomes slightly crisp. Most shad roe is sadly overcooked, but this need not be the case. Keep the cooking time for shad roe short, just long enough to firm up the roe and cook it to the equivalent of medium-rare. (It's okay to cut into it for a look-see the first couple of times you try this, but it's also pretty easy to get the hang of it, because the change in texture is rather dramatic.) Note that this recipe serves two; it's easy enough to double, however; just use two skillets instead of one to avoid crowding the roe.
Yield makes 2 servings
Number Of Ingredients 5
Steps:
- 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 minute or two, then cut into it to check. When done, the center will be red and the area surrounding it pink.
- Transfer the roe to a warm plate. Add the mustard and 1/4 cup of water to the pan; stir. Raise the heat to high and stir the sauce with a wooden spoon until smooth and thick. Spoon over the roe, garnish if you like, and serve immediately.
- Shad Roe with Capers and Vinegar: In step 3, omit the mustard. Instead, stir in 2 tablespoons capers, 1 tablespoon vinegar, and 2 tablespoons of water. Stir until blended and the liquid is reduced by about half. Spoon over the roe, garnish, and serve.
- Shad Roe with Bacon: Omit the butter. Begin by cooking 4 thick slices good-quality bacon over medium heat until the fat is rendered and the bacon is done; remove the bacon and keep warm. Cook the shad roe in the bacon fat, exactly as directed. Serve the shad roe and bacon with lemon wedges, garnished with fresh parsley.
SHAD AND SHAD ROE WITH LEMON SHALLOT BUTTER SAUCE
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut the shad fillets in half crosswise. Season the fillets and roe with salt and pepper.
- Heat 1 tablespoon oil in each of two nonstick skillets and add the fillets skin side down in one pan. In the other pan add the roe and cook both over medium heat for 3 minutes, shaking the pans. Then turn the fillets and roe and cook for 3 minutes more. (It is a good idea to cover the pan with the roe while cooking to prevent splattering.)
- Remove the fish with a slotted spatula to a warm serving plate or platter. Separate each pair of roe lengthwise. Place a half on top of each piece of shad.
- In one of the skillets, add the butter and shallots. Cook and stir until wilted.
- Add the lemon juice and the parsley. Cook briefly while stirring, and then pour the mixture over the fish and serve.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 31 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 11 grams, Sodium 318 milligrams, Sugar 1 gram, TransFat 0 grams
FRIED SHAD ROE
A rich dish just lovely served with bacon. The whole roe actually consists of two egg sacs connected by blood vessels and membranes, which must be cut away. The roe is encased in a taut crispy covering like the casing of a great sausage. Once the membranes are cut away, you have two options: open the roe sac or leave it whole. The only reason for opening it would be to add it to scrambled eggs as the egg grains within become tough and gritty if exposed to direct heat. That's why most recipes call for broiling or pan-frying a whole shad roe, often dredged in flour. When done, the roe should still be faintly red at the very center, and its texture will be creamy and smooth. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.
Provided by Molly53
Categories Very Low Carbs
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place shad roe in saucepan and cover with water to which salt and vinegar have been added.
- Simmer 20 minutes; drain and cover with cold water for five minutes.
- Drain again; sprinkle with salt and pepper, dip in flour and fry in hot deep fat (375F) until golden brown.
Nutrition Facts : Calories 159.3, Fat 7.3, SaturatedFat 1.6, Cholesterol 424.5, Sodium 494.1, Carbohydrate 1.7, Protein 25.3
GEORGIA SHAD AND SHAD ROE
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Dip shad fillets in mixture of flour, salt and pepper.
- Heat clarified butter and olive oil in a skillet and over low heat slowly cook the shad roe, which has been pricked in a few places. Cook only until it is brown on the outside but pink inside, 8 to 10 minutes. Remove from pan and set aside; keep warm.
- Raise heat and saute shad quickly. Remove and set aside. Keep warm.
- Add the chicken stock, wine and lemon to pan and cook quickly over high heat to reduce by half.
- Return roe to pan. Heat through.
- Arrange shad on heated platter with roe. Pour most of sauce from pan and a little over the shad.
Nutrition Facts : @context http, Calories 729, UnsaturatedFat 27 grams, Carbohydrate 16 grams, Fat 46 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 15 grams, Sodium 886 milligrams, Sugar 1 gram, TransFat 0 grams
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