Sauteed Shad Roe Recipe

Sauteed Shad Roe is an amazingly delicious side dish. Serve this Sauteed Shad Roe dish; I am sure you will always be tempted to prepare this for every party!

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Shad roe4 (Two Pairs)
 Salt To Taste
 Freshly ground black pepper1
 Flour1⁄2 Cup (8 tbs)
 Butter8 Tablespoon, cut into small pieces (1 Quarter-Pound Stick)
 Worcestershire sauce1 Teaspoon
 Lemon juice2 Teaspoon
 Finely cut chives2 Tablespoon
 Finely chopped fresh parsley1 Tablespoon

Directions

With scissors or a small, sharp knife, slit the membranes connecting the shad roes.
Sprinkle the roes with salt and a few grindings of black pepper, then dip them in the flour on both sides and shake off the excess.
Over moderate heat, melt 6 tablespoons of the butter in a heavy 8-inch skillet.
When the foam subsides add the roes and cook them for about 6 minutes on each side, regulating the heat so that the roes brown evenly and quickly without burning.
Carefully transfer them to a heated platter and quickly make the sauce.
Stir the Worcestershire sauce, lemon juice, chives and parsley into the butter remaining in the skillet, add the remaining 2 tablespoons of butter and heat until the butter melts.
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