Sautéed Shad Roe with Applewood Bacon
This recipe is featured in Shad & Shad Roe
Classic preparations for shad roe are generally pretty simple and often include bacon, which adds a nice salty, smoky touch.
- 2 strips apple-cured bacon
- 30 ml (1 tablespoon) butter
- 50 grams (½ cup) sliced shallots
- 30 grams (¼ cup) flour
- 2.5 ml (½ teaspoon) salt
- Freshly ground black pepper
- 3 pairs shad roe
- Chopped chives, for garnish
- Lemon wedges, for garnish
1. Cook the bacon in a large frying pan until crisp. Remove the bacon and drain it on paper towels. Add the butter to the frying pan and melt.
2. Add the shallots and sauté until soft.
3. Mix the flour, salt, and pepper on a plate. Dredge the shad roe in this seasoned flour, shaking off any excess.
4. Increase the heat to medium and add the roe to the pan. Fry for about 5 minutes on each side, until golden brown.
5. Serve hot, with the pan juices poured over and garnished with crumbled bacon, chopped chives, and lemon wedges on the side.
Reprinted with permission from Mystic Seafood, by Jean Kerr and Spencer Smith, 2006, Globe Pequot Press