Baked Shad Roe with Lemon Butter Sauce Recipe
Ingredients
| Shad Roe - 3/4 pound | ||
| Lemon juice | 2 Tablespoon | |
| Dried Whole Dill Weed | ||
| Lemon-Butter Sauce | ||
| Butter | 1/2 Cup (16 tbs) | |
| Lemon Rind - 1/2 teaspoon grated | ||
| Lemon Juice - 1 whole | ||
| Parsley flakes | 1/8 Teaspoon, dried | |
| Paprika - a dash | ||
Directions
MAKING
1) Onto a lightly greased baking dish of 10 x 6 x 2 inch, place the shad roe
2) Brush the roe with lemon juice
3) Bake at 350 F for 15 minutes basting with lemon juice every 5 minutes
4) Onto a serving plate, place the endive
5) Serve the roe over the endive and sprinkle in dill weed
6) Into a saucepan, add the butter, lemon rind, and over a low heat stir
till the butter is all melted
SERVING
6) Serve with lemon slices and cherry tomatoes and the lemon butter sauce drizzled in the side
1) Onto a lightly greased baking dish of 10 x 6 x 2 inch, place the shad roe
2) Brush the roe with lemon juice
3) Bake at 350 F for 15 minutes basting with lemon juice every 5 minutes
4) Onto a serving plate, place the endive
5) Serve the roe over the endive and sprinkle in dill weed
6) Into a saucepan, add the butter, lemon rind, and over a low heat stir
till the butter is all melted
SERVING
6) Serve with lemon slices and cherry tomatoes and the lemon butter sauce drizzled in the side
Chef
