Georgia Shad And Shad Roe Recipes

SHAD ROE

Shad Roe image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 8

Ingredients

4 to 6 tablespoons butter
Flour to coat
1 pair shad roe ( 6 to 8 ounces)
1 teaspoon minced ginger
2 tablespoons lemon juice
Salt and freshly ground black pepper
2 tablespoons chopped parsley or chives
Lemon or lime wedges

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.

GEORGIA SHAD AND SHAD ROE

Georgia Shad and Shad Roe image

Provided by Marian Burros

Categories dinner, main course

Time 30m

Yield 8 servings

Number Of Ingredients 9

Ingredients

8 shad fillets
1 cup flour
Salt and pepper to taste
1/4 pound unsalted butter, clarified
1 tablespoon olive oil
4 sets of shad roe
3/4 cup chicken stock
3/4 cup dry white wine
Juice of 1 lemon

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

SHAD ROE WITH MUSTARD

Shad Roe with Mustard image

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

Ingredients

2 tablespoons butter
1 large pair shad roe (about 3/4 pound)
Salt and freshly ground black pepper
2 tablespoons Dijon mustard
Minced fresh parsley for garnish (optional)

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.

FRIED SHAD ROE

Fried Shad Roe image

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

Ingredients

1 (1 1/2 lb) shad roe pairs
1 quart water
1 teaspoon salt
1 tablespoon vinegar
flour
salt and pepper, to taste

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

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