Anne Seranne's Shad Roe Poached in Butter

By Craig Claiborne

Total Time
15 minutes
Rating
4(5)
Comments
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Ingredients

Yield:2 servings
  • 1pair shad roe
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • ¼pound butter
  • 1tablespoon finely chopped parsley
  • Lemon wedges
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

419 calories; 46 grams fat; 29 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 161 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Trim off excess membranes. Do not split pair of roe in half although they may separate as they cook. Puncture roe in several places with pin. Sprinkle with salt and pepper to taste.

  2. Step 2

    Melt butter in small skillet or casserole with tight-fitting lid. Add roe, cover and let cook over gentle heat about 3 minutes. Using spatula, carefully turn roe. Re-cover and let simmer 8 or 10 minutes on second side.

  3. Step 3

    If roe has not split, divide carefully. Transfer pieces to 2 hot serving plates. Spoon a little butter over each. Sprinkle with parsley and serve with lemon wedges.

Ratings

4 out of 5
5 user ratings
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Comments

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Maggie

This is a good basic recipe for the shad roe like my grandmother cooked it but I think 6-8 minutes would be better for the second side as 8 minutes overcooked it a bit. The finished product should be slightly pink and 8 minutes made it grey and a bit dry and funny tasting. I served it with steamed asparagus and a fregola ‘pilaf’ of onion, garlic, red pepper, evo, and a splash sherry vinegar. The whole meal was quite a hit.

Mary W.

I like this recipe, as I think the simplest preparation is best.

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