Best Shad Roe With Fried Capers Recipes
SHAD ROE WITH BACON
Steps:
- Cut the pairs of roe in half, taking care not to damage the membrane. Wipe them dry with paper towels and set aside.
- Cook the bacon in a large skillet (preferably cast iron) and drain on paper towels. Pour the fat from the skillet and wipe the pan with a paper towel.
- Add the oil and butter to the skillet and when hot, add the roe and saute on both sides until lightly browned but pinkish in the middle. Do not overcook or the roe will be dry. Season with salt and pepper and serve garnished with lemon.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 13 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 134 milligrams, Sugar 1 gram, TransFat 0 grams
SHAD ROE PAN FRIED WITH BACON
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine flour, salt and pepper. Dredge roe in seasoned flour. In a saute pan over medium heat, heat oil until hot. Add roe to pan and cook top side (side without vein) until well browned. Reduce heat, turn roe over, and continue to cook on second side until well browned and almost firm. Cover pan slightly to avoid dangerous splattering. Remove roe 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 roe and drizzle lemon butter over top. Serve smoked bacon on top of roe.;
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
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.
SHAD ROE WITH MUSTARD
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
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.
SHAD ROE WITH BLACK BUTTER CAPER SAUCE
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.
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