SHAD ROE WITH BLACK BUTTER CAPER SAUCE

Shad Roe With Black Butter Caper Sauce image

Provided by Moira Hodgson

Time 13m

Yield 4 servings

Number Of Ingredients 9

4 pairs shad roe
Flour for dredging
2 tablespoons peanut or vegetable oil
6 tablespoons butter
3 tablespoons capers
Lemon juice to taste
Coarse salt and freshly ground pepper to taste
4 wedges lemon
Chopped parsley to garnish

Steps:

Pat the roe dry with paper towels and dredge them lightly with flour.
Heat the oil and one tablespoon butter in a large skillet and brown the roe on both sides. Cover the pan and continue cooking for a further five to eight minutes, or until the roe are firm when pressed with your finger. Remove them to a heated platter and keep them warm.
Wipe out the pan with a paper towel. Add the remaining butter and cook over medium heat, stirring, until it turns light brown. Add the capers and lemon juice. Season with salt and pepper and pour the sauce over the roe. Garnish with lemon and parsley and serve.