Sautéed Shad Roe with Applewood Bacon
Jean Kerr is the author of four cookbooks and a contributing editor at The Cook's Cook.
Classic preparations for shad roe are generally pretty simple and often include bacon, which adds a nice salty, smoky touch.
Ingredients
- 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
Preparation
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
Jean Kerr
Jean Kerr is the former Editor and founder of Northeast FLAVOR magazine, which was named one of the top ten new magazines in the United States in its first year of publication. She is the author of four cookbooks and is a two-time Foreword magazine Book of the Year nominee. She has written for Yankee magazine, is a regular contributor to Cruising World and is currently a Contributing Editor to The Cook’s Cook.
Courtesy photo
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