Shad Roe on a Bed of Sorrel Recipe
Ingredients
| Sorrel | 1 pound | |
| Unsalted butter - 10 tablespoons, cut into 1/4-inch bits | ||
| Egg yolks | 3 | |
| Heavy cream | 1/4 Cup (16 tbs) | |
| Sugar - pinch | ||
| Salt | To Taste | |
| Ground black pepper | 1 | |
| Shad roe - 2 pairs | ||
| Flour | 1/2 Cup (16 tbs) | |
| Lemon | 1 | |
Directions
GETTING READY
1. To prepare the sorrel wash it under cold running water.
2. With a sharp knife, trim away any blemished spots and cut off the white stems.
3. Stack the leaves together a handful at a time, roll them into a tight cylinder and cut it crosswise into fine shreds.
MAKING
4. In a pan of enough lightly salted boiling water cover the sorrel by at least 1 inch and boil briskly for 2 or 3 minutes, until the shreds have wilted.
5. Drain the sorrel thoroughly in a sieve.
6. In a heavy 8-to 10-inch skillet melt 4 tablespoons of the butter bits over moderate heat.
7. When the foam subsides, add the sorrel and stir it about to coat the shreds evenly and then reduce the heat to low.
8. In a bowl beat the egg yolks and cream together with a wire whisk and pour the mixture slowly over the sorrel, stirring continuously.
9. Add the sugar, 1 teaspoon of salt and a liberal grinding of pepper and stir for 1 to 2 minutes taking care to not let the mixture come anywhere near a boil as the egg yolks will curdle.
10. Remove the pan from the heat and cover to keep the sorrel warm.
11. With scissors or a small sharp knife, slit the membrane connecting each pair of roe.
12. Sprinkle the roe with salt and a few grindings of pepper, dip them in the flour to coat both sides and shake off the excess.
13. In a heavy 8- to 10-inch skillet melt the remaining 6 tablespoons of butter and wait till the foam subsides.
14. Add the roe and fry them for 5 to 6 minutes on each side, regulating the heat so that they brown evenly without burning.
FINALIZING
15. Onto 4 individual heated plates, spoon the sorrel dividing it evenly among them and place the roe on top of each portion.
SERVING
16. Garnish with lemon and serve at once, accompanied if you like by boiled potatoes.
1. To prepare the sorrel wash it under cold running water.
2. With a sharp knife, trim away any blemished spots and cut off the white stems.
3. Stack the leaves together a handful at a time, roll them into a tight cylinder and cut it crosswise into fine shreds.
MAKING
4. In a pan of enough lightly salted boiling water cover the sorrel by at least 1 inch and boil briskly for 2 or 3 minutes, until the shreds have wilted.
5. Drain the sorrel thoroughly in a sieve.
6. In a heavy 8-to 10-inch skillet melt 4 tablespoons of the butter bits over moderate heat.
7. When the foam subsides, add the sorrel and stir it about to coat the shreds evenly and then reduce the heat to low.
8. In a bowl beat the egg yolks and cream together with a wire whisk and pour the mixture slowly over the sorrel, stirring continuously.
9. Add the sugar, 1 teaspoon of salt and a liberal grinding of pepper and stir for 1 to 2 minutes taking care to not let the mixture come anywhere near a boil as the egg yolks will curdle.
10. Remove the pan from the heat and cover to keep the sorrel warm.
11. With scissors or a small sharp knife, slit the membrane connecting each pair of roe.
12. Sprinkle the roe with salt and a few grindings of pepper, dip them in the flour to coat both sides and shake off the excess.
13. In a heavy 8- to 10-inch skillet melt the remaining 6 tablespoons of butter and wait till the foam subsides.
14. Add the roe and fry them for 5 to 6 minutes on each side, regulating the heat so that they brown evenly without burning.
FINALIZING
15. Onto 4 individual heated plates, spoon the sorrel dividing it evenly among them and place the roe on top of each portion.
SERVING
16. Garnish with lemon and serve at once, accompanied if you like by boiled potatoes.
Chef
