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 BEETS, BACON, AND BALSAMIC
Shad roe, with its rich, nutty flavor, is an exquisite spring dish. This appetizer recipe is from chef Bill Taibe of LeFarm in Westport, Connecticut.Also try:Whipped Chicken Livers with Shallot Jam
Provided by Martha Stewart
Categories Seafood Recipes
Number Of Ingredients 17
Steps:
- Place each variety of beet in a separate saucepan; divide fennel slices, garlic, apple pieces, 4 sprigs of thyme, bay leaves, and 2 tablespoons salt evenly between saucepans. Add enough water to each saucepan to cover contents by 4 inches. Place each saucepan over high heat and bring to a boil; immediately reduce heat to a simmer and cook until beets are easily pierced with the tip of a knife, 25 to 35 minutes. Drain and discard all contents except for beets.
- Peel and quarter beets. Transfer each variety to its own bowl. Toss each with 2 tablespoons olive oil and season with salt and pepper; set aside.
- Place flour in a shallow dish and season with salt. Add shad roe and gently toss to coat, shaking off excess. Transfer to a plate and set aside.
- Place bacon slices in a large nonstick skillet and cook over medium heat until bacon is crisp and fat has been rendered. Remove bacon from skillet and set aside. Remove all but 3 tablespoons bacon fat and discard. Add 3 tablespoons olive oil, shad roe, and remaining 2 sprigs thyme to skillet. Cook for 1 minute and turn; add butter and continue cooking until shad roe reaches an internal temperature of 135 degrees on an instant read thermometer, 1 to 2 minutes more. Remove from heat and set aside.
- To serve, divide beets, bacon, and frisee evenly between 4 plates. Place shad roe on each plate and sprinkle with sea salt and chopped herbs. Drizzle with remaining 1/4 cup olive oil and balsamic vinegar before serving.
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.
SANTEE SHAD ROE OMELET
Make and share this Santee Shad Roe Omelet recipe from Food.com.
Provided by mightyro_cooking4u
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in large skillet over low heat. Add roe, onion juice, salt and pepper. Stir gently until heated. In mixing bowl, add milk and 2 T water to eggs; beat lightly. Pour into pan with roe. Draw edges of mixture to center until eggs are set. Fold in half on warm platter. Serve at once.
Nutrition Facts : Calories 140.2, Fat 10.4, SaturatedFat 4.5, Cholesterol 292.9, Sodium 4770.3, Carbohydrate 1.2, Sugar 0.4, Protein 10.8
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.;
PAN-FRIED FISH WITH BACON-MUSHROOM SAUCE
This easy-to-fix recipe is from the Australian Women's Weekly *Best Seafood Recipes* cookbook & turns whatever variety of white fish fillets you choose into a company-worthy taste treat. The sauce is the *STAR* here & can be made several hrs in advance, but the fish fillets are best cooked just prior to serving. *Enjoy*
Provided by twissis
Categories < 30 Mins
Time 20m
Yield 4 Fish Fillets W/Sauce, 4 serving(s)
Number Of Ingredients 10
Steps:
- For Bacon-Mushroom Sauce:.
- Put bacon & onion in a sml saucepan over med-heat. Stir constantly & cook for 2 min or till onion is soft.
- Add cream, shallots & cornstarch blended w/water. Stir constantly till mixture boils & begins to thicken.
- Add mushrooms, simmer for 1 min & set aside.
- For Fish Fillets:.
- Dredge fish fillets in flour & shake off any excess (I just shake them gently in a sml plastic bag filled w/the flour).
- Heat butter in a lrg frying pan, add fish in a single layer & cook over med-heat for about 4 min on ea side or till fish is tender.
- To Serve: Spoon sauce equally over ea fish fillet & serve immediately (I also sprinkle the final assembly w/fresh parsley & a few capers).
- NOTE: If the sauce becomes thicker than desired, warm gently over low heat & add sml amts of milk or cream to thin it to your desired consistency.
Nutrition Facts : Calories 428.7, Fat 33, SaturatedFat 19, Cholesterol 158.7, Sodium 255.3, Carbohydrate 12.6, Fiber 1.2, Sugar 2, Protein 21
SALMON ROE OMELETS WITH SCALLION POTATOES
Categories Egg Potato Brunch Low Fat Quick & Easy Yogurt Salmon Spring Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 10
Steps:
- In a small bowl stir together yogurt and scallions. Cut potatoes into 1/4-inch-thick slices and in a large saucepan of boiling salted water cook until just tender, about 5 minutes. Drain potatoes and return to pan. Stir in all but 2 tablespoons yogurt mixture with salt and pepper to taste and keep warm, covered. Into remaining yogurt mixture stir salmon roe.
- In a bowl with an electric mixer beat whites with a pinch salt until they just hold soft peaks. In another bowl whisk whole egg, yolk, flour, water, and salt to taste until frothy. Gently fold in whites.
- In a 10-inch non-stick skillet heat butter over moderately high heat until foam subsides, tilting skillet to coat bottom, and pour in half of egg mixture, tilting skillet to spread mixture evenly over bottom.
- Spoon half of roe mixture down center of omelet and cook, covered, over moderately low heat until eggs are just set, about 2 minutes. Gently loosen omelet with a rubber spatula and, tilting skillet, slide omelet onto a plate. Fold omelet into thirds over filling and keep warm while making 1 more omelet in same manner.
- Serve omelets with potatoes.
ANNE SERANNE'S SHAD ROE POACHED IN BUTTER
Provided by Craig Claiborne
Categories dinner, main course
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Trim off excess membranes. Do not split pair of roe in half although they may separate as they cook. Puncture roe in several places with pin. Sprinkle with salt and pepper to taste.
- Melt butter in small skillet or casserole with tight-fitting lid. Add roe, cover and let cook over gentle heat about 3 minutes. Using spatula, carefully turn roe. Re-cover and let simmer 8 or 10 minutes on second side.
- If roe has not split, divide carefully. Transfer pieces to 2 hot serving plates. Spoon a little butter over each. Sprinkle with parsley and serve with lemon wedges.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 14 grams, Carbohydrate 1 gram, Fat 46 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 29 grams, Sodium 161 milligrams, Sugar 0 grams, TransFat 2 grams
SHAD ROE WITH SORREL SAUCE
I had never cooked with sorrel until I worked with André Soltner on his Lutèce cookbook. He was then the devoted chef-owner of the restaurant, on East Fiftieth Street in Manhattan, but he never forgot his roots in Alsace. There, leafy green sorrel is common, and its tart flavor accents any number of dishes. So it was not surprising that when André was developing a sauce for that quintessential American specialty, shad roe, his secret ingredient was sorrel. However, sorrel was not so easy to find in markets in those days, and André would have to bring an armful of handpicked sorrel from his own garden in the Catskills down to the Lutèce kitchen, so as not to disappoint his loyal customers. Later, when my husband and I bought our summer place in the Northeast Kingdom of Vermont, we discovered that wild sorrel grew abundantly in the surrounding woods and in the garden. I even planted a cultivated variety to make sure we had enough, and I soon dubbed sorrel, along with gooseberries, the lemons of the North. And now that Lutèce is no more, and I can't enjoy a lunch there, I celebrate this spring delight by making myself André's delectable shad roe with sorrel sauce.
Number Of Ingredients 10
Steps:
- Melt the butter for the sauce in a small pan. Drop in the sorrel leaves, and
- cook over medium heat, stirring now and then, until the liquid has evaporated.
- The sorrel will turn a khaki color, but don't let that bother you. Season with salt and pepper and just a tiny pinch of sugar. Pour in the cream, and cook for about 5 minutes, until thickened. Keep warm.
- Heat the remaining 2 teaspoons butter in a small skillet that will just hold the shad roe. Rub the milk over the roe, dredge in flour, season with salt and pepper, and slip the roe into the pan. Cook slowly for about 5 minutes, turning once. Arrange on a warm plate, and spoon the sauce around.
PLANKED SHAD
The American Shad, largest member of the herring family, Alosa Sapidissima, is a beauty of a fish. Shad migrate from their saltwater habitat to spawn in fresh water, thus their common name "poor man's salmon". Peak season in South Carolina occurs in February and March. Despite its relatively short season of about three months, shad fishing was a major part of the economy and culture of the Atlantic Coast. Over a hundred years ago along the Susquehanna River, the fish peddler announced fresh shad for sale with a loud shout - Shad-o-e! - accompanied by a loud blast from his brass horn. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Very Low Carbs
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Clean and dress fish.
- Broil for ten minutes; place on a hot, buttered plank, skin side down.
- Season well, pour melted butter over the top and bake at 400F for 15 minutes.
- Protect plank from scorching by coating with damp salt, excluding the parts not covered by the fish. (The salt dries and is easily removed before mashed potato is added.).
- Remove plank from oven and pipe mashed potatoes decoratively around fish.
- Return to oven until potatos are golden and fish well done.
- Garnish with parsley and lemon slices.
Nutrition Facts : Calories 789.5, Fat 57.4, SaturatedFat 19.4, Cholesterol 268.9, Sodium 474.6, Carbohydrate 12.3, Fiber 1.1, Sugar 1.1, Protein 52.7
SHAD AND ROE WITH TOMATOES AND SHALLOTS
Provided by Pierre Franey
Categories dinner, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place the fillets and the roe in a flat dish. Sprinkle with salt and pepper. Add the milk, coating the fillets and the roe.
- Dredge the fish and the roe in the flour and remove the excess.
- Heat the corn oil in a nonstick skillet large enough to hold the fillets skin side up and the roe in one layer. Cook the fillets and the roe over medium-high heat until crisp and brown, about four minutes, basting occasionally. Turn and cook for 2 minutes. Transfer to a warm platter and keep warm. If the pan is not large enough, cook in two segments.
- Discard the cooking oil and wipe out the skillet. Add the olive oil and the butter. Add the zucchini and tomatoes, salt and pepper to taste. Cook over high heat about 2 minutes, shaking and tossing the skillet so that the zucchini and tomatoes cook evenly. Add the shallots and garlic. Cook about a minute more, shaking the skillet. Pour this mixture over the fish, sprinkle with parsley and serve immediately.
Nutrition Facts : @context http, Calories 527, UnsaturatedFat 29 grams, Carbohydrate 20 grams, Fat 41 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 9 grams, Sodium 770 milligrams, Sugar 5 grams, 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
SAVORY SEAFOOD PHYLLO TARTS
This is a great savory recipe to use whatever seafood left overs that you have available. Can be used as a hearty appetizer or serve a few for a meal. Makes 12 muffin sized tarts.
Provided by foxgang1
Categories Savory
Time 50m
Yield 12 tarts, 6-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Spray or grease a muffin pan.
- For Filling:.
- Place cream cheese in mixing bowl. Add egg, half and half, and mix well. Stir in rest of filling ingredients.
- For Dough:.
- Working quickly, and keeping dough moist, lay out a sheet of dough on a cutting board and brush with melted butter. Lay onto buttered surface next sheet of Phyllo dough and repeat with 5 more sheets leaving last sheet plain without butter.
- Cut stacked dough into 6 equal pieces and place into muffin pan fitting into the bottom to make a well.
- Butter, stack, and cut remaining 6 pieces of dough.
- Fill cups with filling to top and bake at 350 F until set approximately 20 minutes.
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
THOMAS JEFFERSON'S SHAD-ROE SOUFFLE
Provided by Jonathan Reynolds
Categories appetizer
Time 1h10m
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Gently parboil the roe in water to cover, with the bay leaf, lemon juice and salt, 3 to 5 minutes. Drain and reserve 1/4 cup of the liquid.
- Remove the roe's outer membrane and veins.
- Saute the onion in the butter until transparent. Add the roe, break it gently with a fork and sprinkle with flour until well coated. Blend in the reserved liquid, cool for a few minutes and add the parsley. Stir in the yolks. Add salt and pepper.
- Beat egg whites until stiff but not dry. Stir 1/4 of them into the roe mixture. Fold in the rest. Place in a buttered 1-quart souffle dish, sprinkle with paprika and bake in a pan of boiling water for 35 minutes. Serve bacon on the side or crumbled on top.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 269 milligrams, Sugar 1 gram, TransFat 0 grams
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