Pan-Seared Shad Roe with a Brown Butter Sauce
- 4 shad roe sacs (about 4 ounces, each)
- Freshly ground white pepper
- 1 cup flour
- 1 large egg, beaten with 1 tablespoon milk
- 2 cups fine dried bread crumbs
- 3 tablespoons oil
- 1/4 cup butter
- 2 tablespoons capers
- 1 large fresh lemon, cut in half
- 1 cup small diced white potatoes, blanched
- 1 tablespoon finely chopped fresh parsley leaves
Carefully season the roe with salt and pepper. Season the flour, egg wash and bread crumbs, separately with salt and pepper. Carefully dredge the roe in the flour, tapping off the excess. Dip in the egg wash, letting the excess drip off. Finally dredge in the seasoned bread crumbs, coating completely. In a large skillet, over medium heat, add the oil. When the oil is hot, pan-fry the roe for 2 to 3 minutes on each side, or until crispy and golden brown. Remove and drain on paper towels. In a saute pan, over medium heat, melt the butter. Cook the butter until it starts to turn brown, about 2 to 3 minutes. Add the capers, lemon juice and potatoes. Season with salt and pepper. Saute for 1 minute. Remove from the heat and add the parsley. To serve, place the crispy roe in the center of each plate. Spoon the brown butter mixture over the roe. Garnish with the lemon zest.
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