Shad
& Roe with Black Butter
3 pairs shad roe
8 tbl butter
1-2 tbl capers
1-2 lemons, halved
and seeded
Coarse salt
1/4 bunch parsley, trimmed and chopped
Bring a medium pot of water to a boil over high heat. Carefully
arrange roe in the bottom of a large, wide bowl. Pour the
boiling water down the inside edge of the bowl, avoiding roes
as you pour. The roe will turn gray, pairs may separate, and
the eggs will "bloom" where there are tears in the
sac. After 15 seconds, transfer roe with a slotted spatula
to paper towels and pat dry. Carefully separate pairs still
attached to each other and discard the connective membrane.
Melt butter in a large heavy-bottomed skillet set over medium-high
heat and then add the roe. Fry roe, turning once (reduce heat
to medium if roe begins to burn), until roe is browned on
the outside and still pink in the center, about 3 minutes
per side. Roe will "split" as it cooks. Add capers
and squeeze lemons to taste over roe while gently shaking
skillet over heat, then remove skillet from heat. Generously
season roe with salt and garnish with chopped parsley. Serve
with some of the blackened butter sauce from the skillet spooned
over the top.
*
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