Shad Roe in Mushroom Cream Sauce
Published March 1, 1983
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
4 pair shad roe, about ½ pound each
1 cup milk
2 ½ cups water, approximately
1 bay leaf
2 sprigs fresh parsley
Salt to taste if desired
Freshly ground pepper to taste
3 tablespoons butter
3 tablespoons flour
¾ cup heavy cream
⅛ teaspoon freshly grated nutmeg
Pinch of cayenne pepper
¼ pound thinly sliced fresh mushrooms, about 2 cups
Juice of ½ lemon
1 tablespoon finely chopped shallots
Nutritional analysis per serving (4 servings)
16 grams carbs; 928 milligrams cholesterol; 627 calories; 11 grams monosaturated fat; 7 grams polyunsaturated fat; 20 grams saturated fat; 42 grams fat; 1 gram trans fat; 1 gram fiber; 1257 milligrams sodium; 56 grams protein; 5 grams 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.
Powered by
Preparation
- Step 1
Rinse and drain the shad roe. Put the roe in one layer in a skillet and add one-half cup milk, water to barely cover, bay leaf, parsley sprigs, salt and pepper.
- Step 2
Bring to a boil and cover. Let simmer about three minutes. Remove from the heat.
- Step 3
Heat two tablespoons butter in a saucepan and add the flour, stirring with a wire whisk. When blended and smooth, add the remaining half-cup of milk and three-quarters cup of the cooking liquid from the roe. Stir in the cream and season to taste with salt and pepper. Add nutmeg and cayenne pepper. Strain sauce through a sieve, pushing to extract all liquid from any solids. Reheat sauce.
- Step 4
Heat remaining tablespoon of butter in a skillet and add mushrooms and lemon juice. Cook briefly, stirring, until mushrooms are wilted and lightly browned. Add shallots and stir. Add this mixture to the sauce.
- Step 5
Transfer the drained roe to a serving dish. Pour the mushroom sauce over them and serve.
Private Notes
Comments
I hadn't had shad roe for ages and when I saw this at my butchers, I thought " why not."
I made the mushrooms first in the same skillet I was using for the shad and then assembled the ingredients for the white sauce - I also halved the recipe. It was quite good.