Shad Roe With Bacon and Mushrooms

Name: Shad Roe With Bacon and Mushrooms
Total time: 30 min
Yield: 4 servings
Ingredients: 4 slices thick-cut bacon, cut into 1-inch pieces; 2 shad fillets, with skin on; 2 pairs shad roe; 1/2 cup milk; Coarse salt and freshly ground pepper to taste; Flour for dredging; 1/3 cup peanut or vegetable oil; 3 tablespoons unsalted butter; 1/2 pound mushrooms, sliced thin; 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried); 1/2 cup creme fraiche; Juice of 1 lemon; 2 tablespoons chopped flat-leaf parsley

By Moira Hodgson

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Shad and Roe Are Making Their Yearly Cameo Appearance

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Ingredients

Yield:4 servings

4slices thick-cut bacon, cut into 1-inch pieces
2shad fillets, with skin on
2pairs shad roe
½cup milk
Coarse salt and freshly ground pepper to taste
Flour for dredging
⅓cup peanut or vegetable oil
3tablespoons unsalted butter
½pound mushrooms, sliced thin
1teaspoon fresh thyme leaves (or ½ teaspoon dried)
½cup creme fraiche
Juice of 1 lemon
2tablespoons chopped flat-leaf parsley

Ingredient Substitution Guide

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Preparation

Step 1
Fry the bacon until it is crisp, drain it and warm it in a low oven.
Step 2
Cut the shad fillets in half and place them with the roe in the milk. Remove them, season them with salt and pepper and dredge them lightly in the flour, shaking off any excess.
Step 3
Using a nonstick pan, heat the peanut or vegetable oil and saute the fillets and the roe until they are golden on both sides. (This can be done in two batches if necessary). Turn heat down and cook four to five minutes. Handle roe carefully to prevent them from splitting. Remove to heated platter and keep warm.
Step 4
While the fish is cooking, heat the butter in another pan. Add the mushrooms and thyme and cook until the former are golden brown. Stir in the creme fraiche and the lemon juice and season to taste with salt and pepper. Pour the sauce onto the fish and sprinkle with parsley and bacon. Serve at once.