NEW YORK'S SEAFOOD COUNCIL: SHAD RECIPES

Shad Roe with Bacon in Balsamic Vinegar Sauce
Serves 2

Ingredients

Method

1 pair

Shad Roe

For the Roe: Carefully clean residual skin and fat from the roe while leaving the roe sac intact. Gently wrap 2-3 strips of bacon or pancetta around the roe. Refrigerate for about 20 minutes. Preheat oven to 350ºF. Pour about 2 ounces of olive oil into a sauté pan, heat until lightly smoking. Remove shad roe from refrigerator and roll in flour to coat. Place floured shad roe in the pan. Sauté until golden brown, turn over and repeat browning for other side. When both sides are brown, place in oven for about 10 minutes or until the roe is firm to the touch.

For the Sauce: In a small saucepan place the sliced shallots, thyme, garlic, whole black peppercorns, balsamic vinegar, chicken stock and wine. Reduce over medium heat until approximately 3/4 of original volume. Add heavy cream, continue cooking until reduced by half. Remove from heat and gently whisk in the butter piece by piece. Pour sauce through a strainer to remove all herbs, etc. Season with salt and pepper.

To Serve: Drain shad roe on paper towel. Pour the sauce on the plate and place roe on top. Can be served over sautéed spinach. Possible garnishes include chopped parsley and fresh bacon bits.

Preparation time 40 minutes.

4-6 strips

Bacon or Pancetta

2 ounces

Olive oil

1 cup

Flour, all purpose

4

Shallots, peeled and sliced

1/4 ounce

Thyme, fresh

3 cloves

Garlic

2 tbsp.

Black Peppercorns, whole

1/2 cup

Balsamic Vinegar

1 cup

Chicken stock

1 cup

White wine

1/4 cup

Heavy Cream

1/4 pound

Butter, chilled and cubed

Salt and white pepper to taste

Recipe provided by Chef Mike Valle of Catalina Seafood Company, Carle Place, NY

Ingredients		Method
1 pair	Shad Roe	For the Roe: Carefully clean residual skin and fat from the roe while leaving the roe sac intact. Gently wrap 2-3 strips of bacon or pancetta around the roe. Refrigerate for about 20 minutes. Preheat oven to 350ºF. Pour about 2 ounces of olive oil into a sauté pan, heat until lightly smoking. Remove shad roe from refrigerator and roll in flour to coat. Place floured shad roe in the pan. Sauté until golden brown, turn over and repeat browning for other side. When both sides are brown, place in oven for about 10 minutes or until the roe is firm to the touch. For the Sauce: In a small saucepan place the sliced shallots, thyme, garlic, whole black peppercorns, balsamic vinegar, chicken stock and wine. Reduce over medium heat until approximately 3/4 of original volume. Add heavy cream, continue cooking until reduced by half. Remove from heat and gently whisk in the butter piece by piece. Pour sauce through a strainer to remove all herbs, etc. Season with salt and pepper. To Serve: Drain shad roe on paper towel. Pour the sauce on the plate and place roe on top. Can be served over sautéed spinach. Possible garnishes include chopped parsley and fresh bacon bits. Preparation time 40 minutes.
4-6 strips	Bacon or Pancetta
2 ounces	Olive oil
1 cup	Flour, all purpose
4	Shallots, peeled and sliced
1/4 ounce	Thyme, fresh
3 cloves	Garlic
2 tbsp.	Black Peppercorns, whole
1/2 cup	Balsamic Vinegar
1 cup	Chicken stock
1 cup	White wine
1/4 cup	Heavy Cream
1/4 pound	Butter, chilled and cubed
	Salt and white pepper to taste