Shad Roe With Black Butter Caper Sauce
Updated October 10, 2023
- Total Time
- 13 minutes
- Prep Time
- 3 minutes
- Cook Time
- 10 minutes
- Rating
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Ingredients
4 pairs shad roe
Flour for dredging
2 tablespoons peanut or vegetable oil
6 tablespoons butter
3 tablespoons capers
Lemon juice to taste
Coarse salt and freshly ground pepper to taste
4 wedges lemon
Chopped parsley to garnish
Nutritional analysis per serving (4 servings)
2 grams carbs; 98 milligrams cholesterol; 241 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 25 grams fat; 167 milligrams sodium; 4 grams protein
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
Pat the roe dry with paper towels and dredge them lightly with flour.
- Step 2
Heat the oil and one tablespoon butter in a large skillet and brown the roe on both sides. Cover the pan and continue cooking for a further five to eight minutes, or until the roe are firm when pressed with your finger. Remove them to a heated platter and keep them warm.
- Step 3
Wipe out the pan with a paper towel. Add the remaining butter and cook over medium heat, stirring, until it turns light brown. Add the capers and lemon juice. Season with salt and pepper and pour the sauce over the roe. Garnish with lemon and parsley and serve.
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