A specialty at Wagshal’s through the month of March, the arrival of shad roe is a sign that daffodils and longer days are on their way. Shad is an American saltwater fish, a type of herring that spawns in fresh water at the start of spring. The American shad, a boney fish that is typically three to five pounds each, is prized not for its flesh but for its eggs, a delicacy known as shad roe.
The following recipe is from Charcuterista, adapted from Jasper White’s Cooking from New England
Shad Roe, Slowly Roasted in Butter
Preheat oven to 350 degrees.
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1 pair shad roe lobes, about 6 oz
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salt and freshly ground black pepper
Wash shad roe and gently pat dry. Season with salt and pepper.
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6-8 tablespoons unsalted butter
Place a 6-inch saute pan on medium low heat and melt 6 tablespoons of the butter. Slip the shad roe into the pan, making sure that the melted butter is covering the lobes. If not, add a bit more. Place the pan into the preheated oven. Check the thickest part of the roe after 12 minutes for firmness. If still soft, cook a bit longer. Remove to a warm plate.
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2 slices of thick-cut bacon
Fry up bacon until crisp. Remove from pan and remove pan from heat. Add …
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1/3 cup brandy or bourbon
Swirl and light with a long kitchen match. Season to taste with salt and fresh ground pepper. To thicken the sauce: Add a pinch of flour to the bacon grease for a thin roux or possibly add some heavy cream after the brandy to make a more finished sauce.
