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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Shad Roe Recipe

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This recipe for Shad Roe is from From Gail's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 shad roe set per person (about 6-8 oz each)
Butter
Salt & pepper
Fresh lemon juice
Fresh parsley, chopped
Directions:
Directions:
Heat butter in skillet over medium-high heat. Pat the roe dry with paper towel. When butter is hot and foaming, add the roe to the pan. Sprinkle with salt and pepper to taste. Sauté about 3 to 3-1/2 min (depending on size), basting with the butter as you go. Sprinkle other side with salt and pepper. Do not overlook. Remove from pan. Squeeze a little fresh lemon juice over shad roe and sprinkle with freshly chopped parsley. Serve immediately.
Number Of Servings:
Number Of Servings:
1 set per serving
Preparation Time:
Preparation Time:
6 to 7 minutes
Personal Notes:
Personal Notes:
Shad roe are available for only a few weeks a year, usually about March. They have become a little pricey, but definitely worth it.

Be careful not to overlook as they will dry out in a hurry.

 

 

 

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