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Sauteed Shad Roe
What You Need:
  • 2 pairs shad roe
  • Salt
  • Freshly ground black pepper
  • ˝ cup flour
  • 8 tablespoons butter (1 quarter-pound stick), cut into small pieces
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons lemon juice
  • 2 tablespoons finely cut chives
  • 1 tablespoon finely chopped fresh parsley
  • Cooked crisp bacon slices (optional)
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    How To Cook:
    1. With scissors or a small, sharp knife, slit the membranes connecting the shad roes. Sprinkle the roes with salt and a few grindings of black pepper, then dip them in the flour on both sides and shake off the excess.

    2. Over moderate heat, melt 6 tablespoons of the butter in a heavy 8-inch skillet. When the foam subsides add. the roes and cook them for about 6 minutes on each side, regulating the heat so that the roes brown evenly and quickly without burning. Carefully transfer them to a heated platter and quickly make the sauce.

    3. Stir the Worcestershire sauce, lemon juice, chives and parsley into the butter remaining in the skillet, add the remaining 2 tablespoons of butter and heat until the butter melts. Pour over the roes, and serve at once, accompanied by slices of crisp bacon if you like.
     
    To serve 4
     This recipe is also available in:
    Cuisine » Americas » North America
    Main Ingredient » Fish » Shad
    Dish » Appetizers
    Organic Food
    Kosher Food
    Dairy & Pasta
    Fruits & Vegetables
    Meat & Poultry
    Fish & Seafood
     


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