shad roe :: in season

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.

  • 1 pair shad roe lobes, about 6 oz
  • salt and freshly ground black pepper

Wash shad roe and gently pat dry.  Season with salt and pepper.

  • 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.

 Brandied Bacon Pan Sauce
  • 2 slices of thick-cut bacon

Fry up bacon until crisp.  Remove from pan and remove pan from heat.  Add …

  • 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.

 {recipe and post images via Charcuterista; excerpts via The City Cook}

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Categories: In Season, Specials

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