Editor's Note: Shad roe is a springtime delicacy found mainly in certain regions of the East coast. The shad fish itself is too bony to eat, but the roe has a delicious, decadent taste and texture that is eagerly awaited each year by those who love it. This shad roe recipe calls for a simple but flavorful sauce that pairs well with the delicate fish eggs. Unique fish recipes like this are sure to stun at a dinner party. But be warned - once you've tried shad roe, you'll be counting down the days until the spring when it will be available again!
This amount of roe will serve two handsomely but, due to its richness, is adequate for four.
Serves2 to 4
Total Timeunder 1 hour
OccasionCooking for a date, Formal Dinner Party
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureButtery, Salty, Sweet
- 1 pound unsalted butter
- 2 pairs shad roe, washed in cold water
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1½ cups half and half
- Salt and freshly milled pepper
- 1 cup sorrel leaves, washed and cut into ribbons
In a large deep saucepan, melt the butter and bring it to a mild simmer over moderate heat. Set the shad roe in the butter, cover, and poach gently for 10 to 12 minutes turning once. Meanwhile, prepare the sauce: Melt the butter in the saucepan set over moderate heat. When the foam subsides, remove the pan from the heat and whisk in the flour. Return the sauce to the heat, gradually pour in the half-and-half and whisk vigorously. Cook, whisking, until the sauce thickens about 10 minutes.
Season to taste with salt and pepper and fold in the sorrel.
When the shad roe are cooked, slide a slotted spoon under them, and remove to a heated serving plate.Set aside and keep warm.
Continue cooking the sauce for 2 to 3 minutes, stirring with a wooden spoon, until the sorrel wilts. Spoon the sauce over the shad roe.
Serve with steamed or boiled new potatoes, sprinkled with a combination of finely chopped lemon zest and cilantro.