Poached Shad Roe With Sorrel Sauce

Name: Poached Shad Roe With Sorrel Sauce
Total time: 45 min
Yield: Four to six servings
Ingredients: 1 cup heavy cream; 1 cup unsalted fish stock, homemade or store-bought; 4 tablespoons unsalted butter; 3 tablespoons all-purpose flour; Salt and freshly ground white pepper to taste; 1 cup sorrel leaves, washed, stems removed and cut into fine ribbons; 4 pairs medium shad roe; 1 pound unsalted butter; 1 lemon, quartered

By Christopher Idone

Total Time: 45 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; BITES OF SPRING

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Ingredients

Yield:Four to six servings

The Sauce

1cup heavy cream
1cup unsalted fish stock, homemade or store-bought
4tablespoons unsalted butter
3tablespoons all-purpose flour
Salt and freshly ground white pepper to taste
1cup sorrel leaves, washed, stems removed and cut into fine ribbons

The Shad Roe

4pairs medium shad roe
1pound unsalted butter
1lemon, quartered

Ingredient Substitution Guide

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Preparation

Step 1
Place the cream in a small saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes or until reduced by half. Place the stock in another saucepan and heat over medium heat.
Step 2
Meanwhile, melt three tablespoons of butter in a saucepan over medium heat. When the foam subsides, remove the pan from the heat and whisk in the flour. Return to the heat and whisk for another minute and gradually add the stock. Raise the heat and bring to a simmer, whisking constantly. Add the reduced cream, season with salt and pepper to taste and continue to cook for 10 minutes.
Step 3
Melt the remaining butter in a small pan over medium heat. Toss in the sorrel and stir into the sauce mixture. Reserve on the side of the stove.
Step 4
Wash the roe gently in cold water, pat dry with paper toweling and set aside. In a heavy, nonreactive skillet, melt the butter over medium heat. Gently coat the roe in the butter, cover the skillet and cook 10 to 12 minutes, turning once.
Step 5
Divide the shad roe onto warm plates and spread the sorrel sauce over each pair of roe. Serve immediately with lemon wedges.