Shad and Shad Roe With Lemon Shallot Butter Sauce

Name: Shad and Shad Roe With Lemon Shallot Butter Sauce
Total time: 15 min
Yield: 4 servings
Ingredients: 2 boneless shad fillets with skin, about 1 1/2 pounds; 2 pairs shad roe; Salt and freshly ground pepper to taste; 2 tablespoons olive oil; 4 tablespoons butter; 3 tablespoons finely chopped shallots; 2 tablespoons lemon juice; 2 tablespoons finely chopped parsley

By Pierre Franey

Total Time: 15 minutes
Rating: 3(6)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

2boneless shad fillets with skin, about 1½ pounds
2pairs shad roe
Salt and freshly ground pepper to taste
2tablespoons olive oil
4tablespoons butter
3tablespoons finely chopped shallots
2tablespoons lemon juice
2tablespoons finely chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
Cut the shad fillets in half crosswise. Season the fillets and roe with salt and pepper.
Step 2
Heat 1 tablespoon oil in each of two nonstick skillets and add the fillets skin side down in one pan. In the other pan add the roe and cook both over medium heat for 3 minutes, shaking the pans. Then turn the fillets and roe and cook for 3 minutes more. (It is a good idea to cover the pan with the roe while cooking to prevent splattering.)
Step 3
Remove the fish with a slotted spatula to a warm serving plate or platter. Separate each pair of roe lengthwise. Place a half on top of each piece of shad.
Step 4
In one of the skillets, add the butter and shallots. Cook and stir until wilted.
Step 5
Add the lemon juice and the parsley. Cook briefly while stirring, and then pour the mixture over the fish and serve.