Best Shad And Shad Roe With Lemon Shallot Butter Sauce 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.

SHAD AND SHAD ROE WITH LEMON SHALLOT BUTTER SAUCE

Shad and Shad Roe With Lemon Shallot Butter Sauce image

Provided by Pierre Franey

Categories dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 boneless shad fillets with skin, about 1 1/2 pounds
2 pairs shad roe
Salt and freshly ground pepper to taste
2 tablespoons olive oil
4 tablespoons butter
3 tablespoons finely chopped shallots
2 tablespoons lemon juice
2 tablespoons finely chopped parsley

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