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Ingredients
8 shad fillets
1 cup flour
Salt and pepper to taste
¼ pound unsalted butter, clarified
1 tablespoon olive oil
4 sets of shad roe
¾ cup chicken stock
¾ cup dry white wine
Juice of 1 lemon
Nutritional analysis per serving (8 servings)
17 grams carbs; 594 milligrams cholesterol; 730 calories; 17 grams monosaturated fat; 10 grams polyunsaturated fat; 15 grams saturated fat; 46 grams fat; 1 gram fiber; 896 milligrams sodium; 59 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Dip shad fillets in mixture of flour, salt and pepper.
- Step 2
Heat clarified butter and olive oil in a skillet and over low heat slowly cook the shad roe, which has been pricked in a few places. Cook only until it is brown on the outside but pink inside, 8 to 10 minutes. Remove from pan and set aside; keep warm.
- Step 3
Raise heat and saute shad quickly. Remove and set aside. Keep warm.
- Step 4
Add the chicken stock, wine and lemon to pan and cook quickly over high heat to reduce by half.
- Step 5
Return roe to pan. Heat through.
- Step 6
Arrange shad on heated platter with roe. Pour most of sauce from pan and a little over the shad.
Private Notes