Shad Roe With Bacon and Mushrooms
Published February 24, 1996
- Total Time
- 30 minutes
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Ingredients
4 slices thick-cut bacon, cut into 1-inch pieces
2 shad fillets, with skin on
2 pairs shad roe
½ cup milk
Coarse salt and freshly ground pepper to taste
Flour for dredging
⅓ cup peanut or vegetable oil
3 tablespoons unsalted butter
½ pound mushrooms, sliced thin
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
½ cup creme fraiche
Juice of 1 lemon
2 tablespoons chopped flat-leaf parsley
Nutritional analysis per serving (4 servings)
9 grams carbs; 157 milligrams cholesterol; 652 calories; 27 grams monosaturated fat; 9 grams polyunsaturated fat; 17 grams saturated fat; 58 grams fat; 2 grams fiber; 696 milligrams sodium; 25 grams protein; 4 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.
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Preparation
- Step 1
Fry the bacon until it is crisp, drain it and warm it in a low oven.
- Step 2
Cut the shad fillets in half and place them with the roe in the milk. Remove them, season them with salt and pepper and dredge them lightly in the flour, shaking off any excess.
- Step 3
Using a nonstick pan, heat the peanut or vegetable oil and saute the fillets and the roe until they are golden on both sides. (This can be done in two batches if necessary). Turn heat down and cook four to five minutes. Handle roe carefully to prevent them from splitting. Remove to heated platter and keep warm.
- Step 4
While the fish is cooking, heat the butter in another pan. Add the mushrooms and thyme and cook until the former are golden brown. Stir in the creme fraiche and the lemon juice and season to taste with salt and pepper. Pour the sauce onto the fish and sprinkle with parsley and bacon. Serve at once.
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