Photo: Pan-Seared Shad Roe with a Brown Butter Sauce Recipe
Ingredients
- 4 shad roe sacs (about 4 ounces, each)
- Salt
- 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
Directions
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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By blakechl
on April 03, 2011
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I saw shad roe at the market today and it just looked so fresh that I decided to go for it. It was a first for me. I wasn't totally comfortable at the thought of preparing it, I'm not that great at frying/pan searing (my pans aren't wonderful and I never get the heat quite right - but - this was FABULOUS. I used 1/2 panko & 1/2 regular breadcrumbs, made it extra crispy. And, I had some new seasoning I picked up in FL: habanero/orange - I sprinkled some in with seasoning for the breadcrumbs. AWESOME! I was glad I'd seen elsewhere to use a spatter guard, because the individual eggs that made their way out when I nicked the sac while separating the set really popped in the hot oil. Yes, dinner was entertaining AND delicious! I served it all on a bed of arugula with a little more lemon juice squeezed over it, I thought it was very complementary. Now, I will really look forward to this season every year. Thanks!
By brittanicus09
New York, 72
on March 28, 2010
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Despite calling for more counter space than a tiny, Manhattan studio allows, this is an easy and totally delicious recipe! It was exciting to prepare and eat something new to me, and also seasonal (very brief season in early spring. Halving the recipe made a perfect serving for one. Blanch the potatoes for 5 mins. Be careful handling the roe, the membran is delicate and could easily fall apart. It was a bit intimidating to estimate how much to season the flour, egg wash and bread crumbs, but liberal seasoning turned out find because it blended so much into each item. I used whole wheat bread crumbs, and followed one of the previous reviewer's advice and added Old Bay to the flour and bread crumbs...yum! The unusual texture and subtle flavor of the roe, livened by the lemon and caper, was exceptionally delicious. Highly recommended!
By rainman58_11789946
Easton, MD
on April 08, 2009
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I love shad roe and look forward to the annual shad run. I usually gently sautee in lemon butter. No brainer and never fail. The thing that initially shyed me away from this recipe was the number of times that you had to handle the roe. It sounded great so I gave serious thought to the handling. That's the key to the success of this recipe. The only variation was using "Old Bay" seasoning in the flour and I always add cornmeal to a bread crumb coating. The Brown Butter Sauce is easy and excellent. If you have never used canned peeled potatoes before, this is the time to do it. Great presentation. From now on this is the only way I will prepare shad roe.
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