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Pan-Fried Shad Roe with Lemon Parsley Sauce


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5 from 5 reviews

  • Author: Jessica Dang
  • Yield: 1 or 2 1x

Description

This fairly straightforward way of cooking shad roe gives it a garlicky, lemony, buttery flavor.


Ingredients

Scale
  • One large set of shad roe (two lobes)
  • 2 tablespoons of butter
  • Olive oil
  • 3 large cloves of garlic, chopped
  • A handful of chopped curly parsley
  • Maldon sea salt
  • Freshly cracked black pepper
  • 1/2 lemon

Instructions

  1. Carefully separate the lobes of the shad roe and season it with Maldon sea salt and freshly cracked black pepper on both sides. Set aside.
  2. Heat up a cast iron pan over medium heat and add 1 tablespoon of butter and a swirl of olive oil. Make sure that the bottom of the pan is evenly coated.
  3. Add the chopped garlic and move it around in the pan with a wooden spatula until it turns golden.
  4. Gently lay the shad roe into the pan and let it brown for 3 to 5 minutes on each side. It should feel firm, like a medium cooked steak. Set on a plate.
  5. Lower the heat and add the remaining tablespoon of butter to the pan with the chopped parsley until it has softened and mixed well with the garlic bits in the pan. Squeeze in the lemon juice to loosen it into a sauce. Add a little bit more butter or olive oil, if necessary. Taste and adjust the flavor.
  6. Spoon the sauce over the shad roe.

Notes

It can be served with toast points or mashed potatoes. Feel free to add fried capers to the sauce or crispy bacon on the side.

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