Another Shad Roe Recipe

All right. I posted about shad roe last year.  But no, I found an early shad roe in the supermarket over the last weekend.  It’s pricey, but I was sort of on the depressed side, and figured it could cheer me up.

I did half of it as part of an omelet on Sunday, which was fine but nothing remarkable.  I just did the other half a couple nights later, for dinner, with an entirely different prep.  Very remarkable.

Joy to the Running of the Shad

One half (one lobe) serves one person dinner.  Have a leafy green salad on the side, with whatever inclusions you like (red onion?  broccoli?  shreds of red cabbage?  capers?  olives?).  Double this for two people — shad roe is sold with both lobes.

1 lobe (1/2) shad roe
3 large button mushrooms, sliced very thin, then coarsely chopped across a couple of times.
1 medium leek, make sure it is clean, then cut off root and way upper greeny things.  Slice thin/semi-thin.
1 tablespoon butter (I used Kate’s, previously described)
1 teaspoon extra virgin olive oil
1/8 teaspoon or less (or optional) hot sesame oil.  I didn’t measure, but definitely a little less than 1/8th teaspoon here.
1 slice of a good lemon, midsection.

Oregano (I used Trader Joe’s Mediterranean oregano). Use liberally.
Ground cracked pepper (I used Trader Joe’s Rainbow Peppercorns, it comes in a grinder).  Use to taste.

Heat up your oil and butter, just over medium, in a skillet.

Add mushrooms and leeks, push them around with a spatula.

Leek ‘n’ shrooms

When they start to get translucent on both sides, add your shad roe lobe(s).  Slit the top surface of the shad roe (through the membrane).  Add the seasonings.  Squeeze the lemon slice over the shad roe, fervently.  Use every bit of juice.

The lobe has been slit (bottom) and just added to the skillet.  Roe starts off orange-ish red, then cooks to a more brownish state.

After 2-3 minutes, flip the shad roe (move the veggies around, too).   Slit this side as well.

Another 2 minutes, flip back and move veggies around again.

Another 2 minutes, do it again.

If during this process, the shad roe eggs start popping, which is likely, use a splatter guard.  You certainly don’t want to be picking old shad roe eggs off of all your kitchen surfaces over the next few weeks or so.  Make more slits in the lobe through the membrane as needed, while turning it over, to encourage cooking.

Pull the roe out and plate it, and then put the mushroom/leek mixture over the roe, or next to it (which in retrospect would have led to a better final photo).

YES, it really cheered me up.  But I think a more important thing I’ve decided — is that I’m taking this next week off from work. That will really do the trick.  (Addendum:  I’ll still have to work part of Tuesday but hey…)  (Extra addendum:  On the Oyster Bar menu at Grand Central Station, New York City, they’re currently selling shad roe dinners for $27 the entree.   Next post you’ll understand how I know this — when I pass by an interesting location, I tend to eyeball, if briefly, a menu.  Is the shad running early this year?  I assumed that the shad I found at the grocery was — pardon me for the pun — a fluke.  If someone is listing it on a menu, they must expect to sell some level of quantity.)

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4 Responses to Another Shad Roe Recipe

  1. Carolyn says:

    Interesting! So what does it taste like? :)

    • Hmmm, how to describe? In that recipe definitely an aspect of sea salt, but not too much. Sort of lightly meat-y. It does not crunch like caviar or Japanese roe — probably because it is cooked. The eggs themselves are also slightly smaller than caviar or Japanese roe. There’s a tender taste that is brought out with the right seasonings, and unfortunately although a lot of recipes call for them to be cooked in omelets, they seem to get lost in there.

  2. Oh yea shad roe! I love shad AND the Oyster Bar – I miss being there and it feels like its been ages since I’ve been back – must remedy that! Delish :)

    chow! Devaki @weavethousandflavors

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