Description
Crispy shad roe with a bright, buttery lemon-parsley sauce. A simple yet elegant appetizer.
Ingredients
Scale
- 1 large set of shad roe (two lobes)
- 2 tbsp butter
- Olive oil
- 3 cloves garlic
- A handful of chopped curly parsley
- Maldon sea salt
- Freshly cracked black pepper
- 1/2 lemon
Instructions
- Preparing the Shad Roe
- Carefully separate the lobes of the shad roe. Season both sides with Maldon sea salt and freshly cracked black pepper. Set aside.
- Cooking the Shad Roe
- Heat a cast iron pan over medium heat. Add 1 tablespoon of butter and a swirl of olive oil, ensuring the bottom of the pan is evenly coated.
- Add the chopped garlic to the pan. Move it around with a wooden spatula until it turns golden.
- Gently lay the shad roe into the pan. Let it brown for 3 to 5 minutes on each side. It should feel firm, like a medium-cooked steak. Remove and set on a plate.
- Making the Sauce
- Lower the heat and add the remaining tablespoon of butter to the pan along with the chopped parsley. Cook until the parsley 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.
- Spoon the sauce over the shad roe. Serve with toast points or mashed potatoes. Optionally, add fried capers to the sauce or crispy bacon on the side.
Notes
- For optimal browning, ensure the shad roe is completely dry before pan-frying.
- If shad roe is unavailable, substitute with scallops or firm white fish, adjusting cooking time accordingly.
- Store leftover shad roe and sauce separately in airtight containers in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 10
- Fiber: 2
- Protein: 20
- Cholesterol: 150