← Back to Search Results
poaching
Shad Roe

Photo by: Tom Eckerle
Comments: 0
 

Recipe

This amount of roe will serve two handsomely but, due to its richness, is adequate for four.

Yield: Serves 2 to 4

Ingredients

ROE:

  • 1 pound unsalted butter
  • 2 pairs shad roe, washed in cold water

SAUCE:

  • 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

Directions

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.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 4 servings and includes 1/8 teaspoon of added salt per serving.

2286kcal (114%)
187mg (19%)
17mg (29%)
2123mcg RAE (71%)
414mg
40mg
25g
0g
0g
10g
959mg (320%)
456mg (19%)
153g (764%)
245g (377%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
spice Spice
by Ana Sortun
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
mom-a-licious Mom-a-Licious
by Domenica Catelli
baked-explorations Baked Explorations
by Matt Lewis
lucid-food Lucid Food
by Louisa Shafia
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?