serves four
4 slices bacon (preferably double-smoked), cut crosswise into 1/8-inch-thick slices
1/2 cup chicken stock
4 tablespoons cold unsalted butter, cut into small pieces
fine sea salt and freshly ground white pepper
1 pair shad roe (preferably jumbo)
wondra flour, for dusting
2 tablespoons grapeseed oil
1 tablespoon balsamic vinegar
1/4 teaspoon chopped garlic
2 tablespoons extra-virgin olive oil
1 head frisee
Make the sauce: Place bacon in a medium skillet, and cook
over high heat until bacon is golden and just crisp. Remove 2
tablespoons bacon, and drain on a paper towel-lined plate; set aside.
Continue cooking the remaining bacon until very crisp but not blackened.
Transfer to a fine sieve; discard bacon fat. Transfer crisp bacon to
the jar of a blender.
Meanwhile, in a small saucepan, bring chicken stock to a
boil over high heat. Add butter, piece by piece, whisking constantly
until incorporated. Add the chicken-stock mixture to the blender, and
blend on high speed until bacon is pureed. Season with salt and pepper.
Set aside in a warm place until ready to serve.
Cook the shad roe: Preheat the oven to 400 degrees. Using a
sharp knife, trim shad roe, and divide into 2 pieces, being careful not
to tear the membrane. Pour flour into a shallow bowl, and season with
salt and pepper; dust pieces lightly with the flour.
In a medium nonstick ovenproof saute pan, heat grapeseed oil
over medium heat. Add shad roe, and cook until golden, 2 to 3 minutes.
Turn, and transfer the saute pan to the oven until roe is cooked
through, 3 to 4 minutes. Remove from saute pan, and set aside while
preparing salad.
Make the salad: In a large bowl, combine vinegar, garlic, 1/4
teaspoon salt, and a pinch of pepper. Whisk to combine. Slowly add
olive oil, whisking constantly, until combined. Add frisee and the
reserved bacon; toss to combine.
To serve: Slice the shad roe crosswise on the bias into
1/2-inch-thick slices. Divide among four plates. Spoon the bacon sauce
over, and serve immediately with the frisee salad on the side.
bacon recipe courtesy of: Chef Eric Ripert, Le Bernardin, 155 W 51st Street, New York, New York 10019; Martha Stewart Living Television
Showing posts with label roe. Show all posts
Showing posts with label roe. Show all posts
Monday, February 04, 2013
Saturday, May 12, 2012
2560. WHOLE YELLOW PERCH with BACON-WRAPPED ROE
makes four servings
8 strips bacon (about 7 ounces total)
4 yellow perch, gutted, scaled and butterflied (about 8 ounces each), plus their roe sacs
Freshly squeezed juice from 1/2 lemon (4 teaspoons)
1 teaspoon fresh thyme leaves
1 teaspoon chopped chives
Lay two strips of bacon side by side, overlapping them slightly. Roll up one of the roe sacs in the bacon, doing your best to cover the roe completely. Repeat with the remaining three sacs. Place the rolled roe packets, seam side down, in a nonstick skillet or saute pan and sear them over medium heat on all sides for several minutes to brown the bacon, render some of the bacon's fat and just barely start cooking the roe. The roe should feel slightly firm on the outside but still very soft in the center. Transfer the packets to a plate. Keep the rendered bacon fat in the pan; there should be about 6 tablespoons.
8 strips bacon (about 7 ounces total)
4 yellow perch, gutted, scaled and butterflied (about 8 ounces each), plus their roe sacs
Freshly squeezed juice from 1/2 lemon (4 teaspoons)
1 teaspoon fresh thyme leaves
1 teaspoon chopped chives
Lay two strips of bacon side by side, overlapping them slightly. Roll up one of the roe sacs in the bacon, doing your best to cover the roe completely. Repeat with the remaining three sacs. Place the rolled roe packets, seam side down, in a nonstick skillet or saute pan and sear them over medium heat on all sides for several minutes to brown the bacon, render some of the bacon's fat and just barely start cooking the roe. The roe should feel slightly firm on the outside but still very soft in the center. Transfer the packets to a plate. Keep the rendered bacon fat in the pan; there should be about 6 tablespoons.
Preheat the oven to 350 degrees. Brush a little of the rendered bacon
fat to coat the bottom of a glass or ceramic baking dish that is large
enough to hold all of the fish in a single layer.
Lay the perch on a cutting board, butterflied open. Place a bacon-wrapped roe in the cavity of each fish just below the gill (where the roe was originally) and close up the fish. (It won't cover the entire roe packet.) To prevent the top flap of the fish from curling open, tie the fish closed with kitchen twine in two places, an inch to the left and to the right of the center.
Place all of the fish in the baking pan and drizzle them with the remaining rendered bacon fat. Bake for 20 minutes, until the flesh is firm, white and moist when you pierce it with the tip of a paring knife. The roe should be cooked to medium: slightly soft in the center. Use a wide spatula to transfer the fish to a warm platter. Remove and discard the twine. Stir the lemon juice, thyme and chives into the pan drippings and drizzle them over the fish and roe. Serve immediately.
For a nice individual presentation, butterfly a perch open on a dinner plate. Cut the roe into 1-inch medallions and line them up just below the fish.
Lay the perch on a cutting board, butterflied open. Place a bacon-wrapped roe in the cavity of each fish just below the gill (where the roe was originally) and close up the fish. (It won't cover the entire roe packet.) To prevent the top flap of the fish from curling open, tie the fish closed with kitchen twine in two places, an inch to the left and to the right of the center.
Place all of the fish in the baking pan and drizzle them with the remaining rendered bacon fat. Bake for 20 minutes, until the flesh is firm, white and moist when you pierce it with the tip of a paring knife. The roe should be cooked to medium: slightly soft in the center. Use a wide spatula to transfer the fish to a warm platter. Remove and discard the twine. Stir the lemon juice, thyme and chives into the pan drippings and drizzle them over the fish and roe. Serve immediately.
For a nice individual presentation, butterfly a perch open on a dinner plate. Cut the roe into 1-inch medallions and line them up just below the fish.
bacon recipe courtesy of: David Hagedorn, The Washington Post, February 22, 2012
Monday, August 08, 2011
2283. SHAD ROE with BACON and MUSHROOMS
yields four servings
4 slices thick-cut bacon, cut into 1-inch pieces
2 shad fillets, with skin on
2 pairs shad roe
1/2 cup milk
coarse salt and freshly ground pepper to taste
flour for dredging
1/3 cup peanut or vegetable oil
3 tablespoons unsalted butter
1/2 pound mushrooms, sliced thin
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1/2 cup creme fraiche
juice of 1 lemon
2 tablespoons chopped flat-leaf parsley
Fry the bacon until it is crisp, drain it and warm it in a low oven.
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.
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.
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.
bacon recipe courtesy of: Moira Hodgson, "Shad and Roe Are Making Their Yearly Cameo Appearance," The New York Times, February 25, 1996
4 slices thick-cut bacon, cut into 1-inch pieces
2 shad fillets, with skin on
2 pairs shad roe
1/2 cup milk
coarse salt and freshly ground pepper to taste
flour for dredging
1/3 cup peanut or vegetable oil
3 tablespoons unsalted butter
1/2 pound mushrooms, sliced thin
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1/2 cup creme fraiche
juice of 1 lemon
2 tablespoons chopped flat-leaf parsley
Fry the bacon until it is crisp, drain it and warm it in a low oven.
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.
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.
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.
bacon recipe courtesy of: Moira Hodgson, "Shad and Roe Are Making Their Yearly Cameo Appearance," The New York Times, February 25, 1996
Wednesday, February 23, 2011
2117. SHAD ROE with BEETS, BACON and BALSAMIC
serves four
4 medium red beets
4 medium golden beets
1 fennel bulb, sliced
2 cloves garlic
1 apple, quartered
6 sprigs fresh thyme
2 fresh bay leaves
1/2 cup plus 3 tablespoons extra-virgin olive oil
1/2 cup all-purpose flour
coarse salt and freshly ground pepper
4 pieces shad roe
8 slices thick-cut applewood smoked bacon
3 tablespoons unsalted butter
sea salt, for serving
1/4 cup assorted coarsely chopped herbs, such as parsley, tarragon, and chives
1 cup frisee
1/4 cup balsamic vinegar
Place each variety of beet in a separate saucepan; divide fennel slices, garlic, apple pieces, 4 sprigs of thyme, bay leaves, and 2 tablespoons salt evenly between saucepans. Add enough water to each saucepan to cover contents by 4 inches. Place each saucepan over high heat and bring to a boil; immediately reduce heat to a simmer and cook until beets are easily pierced with the tip of a knife, 25 to 35 minutes. Drain and discard all contents except for beets.
Peel and quarter beets. Transfer each variety to its own bowl. Toss each with 2 tablespoons olive oil and season with salt and pepper; set aside.
Place flour in a shallow dish and season with salt. Add shad roe and gently toss to coat, shaking off excess. Transfer to a plate and set aside.
Place bacon slices in a large nonstick skillet and cook over medium heat until bacon is crisp and fat has been rendered. Remove bacon from skillet and set aside. Remove all but 3 tablespoons bacon fat and discard. Add 3 tablespoons olive oil, shad roe, and remaining 2 sprigs thyme to skillet. Cook for 1 minute and turn; add butter and continue cooking until shad roe reaches an internal temperature of 135 degrees on an instant read thermometer, 1 to 2 minutes more. Remove from heat and set aside.
To serve, divide beets, bacon, and frisee evenly between 4 plates. Place shad roe on each plate and sprinkle with sea salt and chopped herbs. Drizzle with remaining 1/4 cup olive oil and balsamic vinegar before serving.
bacon recipe courtesy of: Chef Bill Taibe, LeFarm, 256 Post Road E, Westport, Connecticut 06880 | The Martha Stewart Show, April 2010
4 medium red beets
4 medium golden beets
1 fennel bulb, sliced
2 cloves garlic
1 apple, quartered
6 sprigs fresh thyme
2 fresh bay leaves
1/2 cup plus 3 tablespoons extra-virgin olive oil
1/2 cup all-purpose flour
coarse salt and freshly ground pepper
4 pieces shad roe
8 slices thick-cut applewood smoked bacon
3 tablespoons unsalted butter
sea salt, for serving
1/4 cup assorted coarsely chopped herbs, such as parsley, tarragon, and chives
1 cup frisee
1/4 cup balsamic vinegar
Place each variety of beet in a separate saucepan; divide fennel slices, garlic, apple pieces, 4 sprigs of thyme, bay leaves, and 2 tablespoons salt evenly between saucepans. Add enough water to each saucepan to cover contents by 4 inches. Place each saucepan over high heat and bring to a boil; immediately reduce heat to a simmer and cook until beets are easily pierced with the tip of a knife, 25 to 35 minutes. Drain and discard all contents except for beets.
Peel and quarter beets. Transfer each variety to its own bowl. Toss each with 2 tablespoons olive oil and season with salt and pepper; set aside.
Place flour in a shallow dish and season with salt. Add shad roe and gently toss to coat, shaking off excess. Transfer to a plate and set aside.
Place bacon slices in a large nonstick skillet and cook over medium heat until bacon is crisp and fat has been rendered. Remove bacon from skillet and set aside. Remove all but 3 tablespoons bacon fat and discard. Add 3 tablespoons olive oil, shad roe, and remaining 2 sprigs thyme to skillet. Cook for 1 minute and turn; add butter and continue cooking until shad roe reaches an internal temperature of 135 degrees on an instant read thermometer, 1 to 2 minutes more. Remove from heat and set aside.
To serve, divide beets, bacon, and frisee evenly between 4 plates. Place shad roe on each plate and sprinkle with sea salt and chopped herbs. Drizzle with remaining 1/4 cup olive oil and balsamic vinegar before serving.
bacon recipe courtesy of: Chef Bill Taibe, LeFarm, 256 Post Road E, Westport, Connecticut 06880 | The Martha Stewart Show, April 2010
Monday, January 03, 2011
2066. BAKED OYSTERS with BACON and LEEKS
serves four
12 fresh kumomoto oysters, cleaned & shucked
2 ounces trout roe
4 ounces applewood smoked bacon, diced
1 cup leeks, thinly sliced
1 teaspoon fresh thyme, chopped
2 tablespoons white wine
2 tablespoons parmesan cheese, grated
1/2 tablespoon butter
1/2 tablespoon flour
1/2 cup heavy cream
1/2 cup fresh breadcrumbs
2 tablespoons chives, chopped
Preheat oven to 500 degrees. Saute bacon and leeks until lightly browned, add thyme and saute 1 minute. Add wine and cook until absorbed and remove from heat. Melt butter in small skillet add flour and whisk 1 minute. Add cream and whisk until mixture thickens. Add cream, bacon mixture and cheese. Stir to combine and season with salt & pepper. Place oysters on the half shell on a baking sheet and spoon a tablespoon of mixture over each one. Top with breadcrumbs and bake until mixture bubbles and breadcrumbs are browned, about 5-8 minutes. To serve, top each oyster with a sprinkling of chopped chives and a generous spoonful of trout roe.
bacon recipe courtesy of: California Caviar Company, 2269 Chestnut Street, No. 266, San Francisco, California 94123
12 fresh kumomoto oysters, cleaned & shucked
2 ounces trout roe
4 ounces applewood smoked bacon, diced
1 cup leeks, thinly sliced
1 teaspoon fresh thyme, chopped
2 tablespoons white wine
2 tablespoons parmesan cheese, grated
1/2 tablespoon butter
1/2 tablespoon flour
1/2 cup heavy cream
1/2 cup fresh breadcrumbs
2 tablespoons chives, chopped
Preheat oven to 500 degrees. Saute bacon and leeks until lightly browned, add thyme and saute 1 minute. Add wine and cook until absorbed and remove from heat. Melt butter in small skillet add flour and whisk 1 minute. Add cream and whisk until mixture thickens. Add cream, bacon mixture and cheese. Stir to combine and season with salt & pepper. Place oysters on the half shell on a baking sheet and spoon a tablespoon of mixture over each one. Top with breadcrumbs and bake until mixture bubbles and breadcrumbs are browned, about 5-8 minutes. To serve, top each oyster with a sprinkling of chopped chives and a generous spoonful of trout roe.
bacon recipe courtesy of: California Caviar Company, 2269 Chestnut Street, No. 266, San Francisco, California 94123
Thursday, February 25, 2010
1753. CRISPY HERRING and BACON SALAD
serves four
2 medium herrings, filleted, with as many of the small bones removed as possible, then cut into 2-cm pieces
plain flour for dusting
100-150 ml milk
250 grams herring roes
4 thick rashers of bacon, cut into rough 1/2cm cubes
vegetable oil for frying
butter
60-80 grams curly endive and dandelion (or just curly endive)
For the dressing
1 teaspoon Dijon mustard
1 teaspoon grain mustard
1 shallot, peeled and very finely chopped
1 tablespoon cider vinegar
2 tablespoons vegetable or corn oil
2 tablespoons extra virgin rapeseed or olive oil
Pre-heat the oven to 140C/gas mark 1. Have two shallow dishes ready, one with the flour, seasoned with salt and pepper, and the other with the milk. Put the herring roes and fillets through the flour, dusting off any excess, then through the milk, draining any excess, and through the flour again. Meanwhile, heat a couple of tablespoons of vegetable oil in a heavy-bottomed frying pan and cook the herring and roes (you may need to do this in a couple of batches) for 2-3 minutes on each side until crisp; then remove from the pan and keep warm in the oven. While the herring and roes are cooking, heat a little more oil in another pan and cook the pieces of bacon for 2-3 minutes until crisp, then remove from the pan and keep warm with the herring.
Whisk all of the ingredients together for the dressing and season. Toss the salad leaves in the dressing and arrange on plates with equal quantities of the roes, herring and bacon scattered over.
bacon recipe courtesy of: Mark Hix, The Independent, December 9, 2006
2 medium herrings, filleted, with as many of the small bones removed as possible, then cut into 2-cm pieces
plain flour for dusting
100-150 ml milk
250 grams herring roes
4 thick rashers of bacon, cut into rough 1/2cm cubes
vegetable oil for frying
butter
60-80 grams curly endive and dandelion (or just curly endive)
For the dressing
1 teaspoon Dijon mustard
1 teaspoon grain mustard
1 shallot, peeled and very finely chopped
1 tablespoon cider vinegar
2 tablespoons vegetable or corn oil
2 tablespoons extra virgin rapeseed or olive oil
Pre-heat the oven to 140C/gas mark 1. Have two shallow dishes ready, one with the flour, seasoned with salt and pepper, and the other with the milk. Put the herring roes and fillets through the flour, dusting off any excess, then through the milk, draining any excess, and through the flour again. Meanwhile, heat a couple of tablespoons of vegetable oil in a heavy-bottomed frying pan and cook the herring and roes (you may need to do this in a couple of batches) for 2-3 minutes on each side until crisp; then remove from the pan and keep warm in the oven. While the herring and roes are cooking, heat a little more oil in another pan and cook the pieces of bacon for 2-3 minutes until crisp, then remove from the pan and keep warm with the herring.
Whisk all of the ingredients together for the dressing and season. Toss the salad leaves in the dressing and arrange on plates with equal quantities of the roes, herring and bacon scattered over.
bacon recipe courtesy of: Mark Hix, The Independent, December 9, 2006
Thursday, October 30, 2008
1270. AMARETTO SCALLOPS with BACON, CORAL FLOWER and ROASTED GARLIC PUREE
6 large scallops with roe
1 small head of garlic, roasted
1 smallish cauliflower
1 small bunch of chives, snipped
A pinch of mace
A splash of milk
A splash of Amaretto liqueur
2 shallots, finely diced
6 rashers smoked streaky bacon
Squeeze of lemon juice
Olive oil
A handful of flaked, toasted almonds, to serve.
Preheat the oven to Gas 400F.
Peel the outside paper from the garlic and cut the top off the bulb to expose the end of each clove. Drizzle with oil, then wrap loosely in foil to make a parcel like a dim sum and roast for around 30 minutes, until the cloves are soft. Fry the roes for around 30 seconds each side until cooked through. Cut the cauliflower into florets and cook in boiling salted water. Gently sauté the shallots until opaque then squeeze the cloves from their jackets and add to a food processor with the cauliflower, shallots and roes. Blend, then add a splash of milk to loosen the mixture, the mace, chives and a squeeze of lemon juice. Grill the bacon until crisp and keep warm. Drizzle some olive oil on the scallops, then add them to a very hot pan. They will need a couple of minutes each side, no more. When you are ready to flambe the scallops (after a minute or so), add a splash of Amaretto and tilt the pan (away from you!) to light the alcohol and then let it burn off. Serve a blob of the puree, some crispy bacon on top and the scallops on top of that. Scatter over the flaked almonds and serve.
courtesy of: Helen Graves, Food Stories: Seasonal Eating in London
1 small head of garlic, roasted
1 smallish cauliflower
1 small bunch of chives, snipped
A pinch of mace
A splash of milk
A splash of Amaretto liqueur
2 shallots, finely diced
6 rashers smoked streaky bacon
Squeeze of lemon juice
Olive oil
A handful of flaked, toasted almonds, to serve.
Preheat the oven to Gas 400F.
Peel the outside paper from the garlic and cut the top off the bulb to expose the end of each clove. Drizzle with oil, then wrap loosely in foil to make a parcel like a dim sum and roast for around 30 minutes, until the cloves are soft. Fry the roes for around 30 seconds each side until cooked through. Cut the cauliflower into florets and cook in boiling salted water. Gently sauté the shallots until opaque then squeeze the cloves from their jackets and add to a food processor with the cauliflower, shallots and roes. Blend, then add a splash of milk to loosen the mixture, the mace, chives and a squeeze of lemon juice. Grill the bacon until crisp and keep warm. Drizzle some olive oil on the scallops, then add them to a very hot pan. They will need a couple of minutes each side, no more. When you are ready to flambe the scallops (after a minute or so), add a splash of Amaretto and tilt the pan (away from you!) to light the alcohol and then let it burn off. Serve a blob of the puree, some crispy bacon on top and the scallops on top of that. Scatter over the flaked almonds and serve.
courtesy of: Helen Graves, Food Stories: Seasonal Eating in London
Wednesday, November 14, 2007
918. MAINE LOBSTER CLUB SANDWICH
4 cups Maine lobster meat, cooked, cut into 1-inch pieces
1 tablespoon Maine lobster roe, cooked
1/4 cup celery, peeled, finely diced
1/4 cup green onions, finely chopped
1 tablespoon parsley, chopped
1/2 cup lemon mayonnaise
24 slices whole grain or country style bread
4 cups baby arugula
4 heirloom tomatoes, sliced
24 slices apple wood smoked bacon, cooked
2 avocados, sliced
Combine the lobster meat, cooked lobster roe, celery, green onions, and parsley in a bowl. Add 1/4 cup of the lemon mayonnaise. Mix well and season with salt and pepper. Set aside.
Toast the bread. Generously spread one side of each piece of bread with lemon mayonnaise. Top one slice of bread with the arugula, 2 slices of tomatoes, and bacon. Place a toasted piece of bread on top. Add the avocado slices and lobster mixture on top of that. Place the other piece of toast on top, and secure with wooden toothpicks. Cut the sandwich diagonally into 2 pieces. Place on the plate with the sandwich open about 30 degrees so the guest can see the filling.
courtesy of: Maine Lobster, Maine Lobster Promotion Council, 45 Memorial Circle, Augusta Maine 04330
1 tablespoon Maine lobster roe, cooked
1/4 cup celery, peeled, finely diced
1/4 cup green onions, finely chopped
1 tablespoon parsley, chopped
1/2 cup lemon mayonnaise
24 slices whole grain or country style bread
4 cups baby arugula
4 heirloom tomatoes, sliced
24 slices apple wood smoked bacon, cooked
2 avocados, sliced
Combine the lobster meat, cooked lobster roe, celery, green onions, and parsley in a bowl. Add 1/4 cup of the lemon mayonnaise. Mix well and season with salt and pepper. Set aside.
Toast the bread. Generously spread one side of each piece of bread with lemon mayonnaise. Top one slice of bread with the arugula, 2 slices of tomatoes, and bacon. Place a toasted piece of bread on top. Add the avocado slices and lobster mixture on top of that. Place the other piece of toast on top, and secure with wooden toothpicks. Cut the sandwich diagonally into 2 pieces. Place on the plate with the sandwich open about 30 degrees so the guest can see the filling.
courtesy of: Maine Lobster, Maine Lobster Promotion Council, 45 Memorial Circle, Augusta Maine 04330
Saturday, March 24, 2007
683. BACON-WRAPPED SHAD ROE
serves 4
2 pair shad roe, membranes intact
4 cups water
Pinch of dried basil
1 teaspoon garlic, minced
Squeeze of lemon
Salt to taste
1⁄2 pound bacon, thinly sliced
Gently rinse the roe. Using scissors, separate the 2 halves of each pair. Poach the roe sacs in 4 cups of simmering water seasoned with the basil, garlic, lemon, and salt for 1 minute.
Using a slotted spoon, remove the roe sacs and place in a bowl filled with the broth, and cool in refrigerator for 10 minutes.
Remove and cut sacs into thirds.
Wrap each with pancetta, and secure with a bamboo skewer. Place skewers in a preheated nonstick pan, and cook over medium heat until brown on all sides. Remove from pan, saving the pan drippings to combine with your favorite vinaigrette (blood-orange-and-shallot is nice). Serve over fresh spinach and mâche drizzled with the vinaigrette.
courtesy of: Aaron Bashy / New York Magazine, April 18, 2005
2 pair shad roe, membranes intact
4 cups water
Pinch of dried basil
1 teaspoon garlic, minced
Squeeze of lemon
Salt to taste
1⁄2 pound bacon, thinly sliced
Gently rinse the roe. Using scissors, separate the 2 halves of each pair. Poach the roe sacs in 4 cups of simmering water seasoned with the basil, garlic, lemon, and salt for 1 minute.
Using a slotted spoon, remove the roe sacs and place in a bowl filled with the broth, and cool in refrigerator for 10 minutes.
Remove and cut sacs into thirds.
Wrap each with pancetta, and secure with a bamboo skewer. Place skewers in a preheated nonstick pan, and cook over medium heat until brown on all sides. Remove from pan, saving the pan drippings to combine with your favorite vinaigrette (blood-orange-and-shallot is nice). Serve over fresh spinach and mâche drizzled with the vinaigrette.
courtesy of: Aaron Bashy / New York Magazine, April 18, 2005
Tuesday, May 31, 2005
22. SHAD ROE with BUTTER and BACON
serves four
4 thick slices of bacon, halved
2 tablespoons unsalted butter
2 pairs medium shad roe, 8 to 10 ounces per pair
Salt and freshly milled black pepper to taste
3 tablespoons Dijon mustard
Fry the bacon in a heavy skillet over medium heat until crisp. Remove, drain, and reserve it. Add the butter to the bacon drippings, warm through, and reduce the heat to medium-low.
Gently add the pairs of shad roe and sprinkle them in the pan with salt and pepper. Cook until lightly browned on the bottom, 2 to 3 minutes. Carefully turn each pair with a broad spatula and cook until lightly browned on the second side and just firm, about 2 minutes longer. You want them to remain very pink at the center.
Gently remove from the pan and separate the lobes for 4 servings by slicing the membrane attaching the 2 lobes of each pair. Arrange on plates or a serving platter.
Stir the mustard into the pan drippings and add about 1/4 cup water, enough to make a light sauce. Spoon the sauce over the roe, garnish with bacon, and serve.
courtesy of: A Real American Breakfast by Cheryl Alters Jamison & Bill Jamison. New York: William Morrow (HarperCollins Publishers Inc., 10 East 53rd Street, NYC, 10022), 2002, p. 168
4 thick slices of bacon, halved
2 tablespoons unsalted butter
2 pairs medium shad roe, 8 to 10 ounces per pair
Salt and freshly milled black pepper to taste
3 tablespoons Dijon mustard
Fry the bacon in a heavy skillet over medium heat until crisp. Remove, drain, and reserve it. Add the butter to the bacon drippings, warm through, and reduce the heat to medium-low.
Gently add the pairs of shad roe and sprinkle them in the pan with salt and pepper. Cook until lightly browned on the bottom, 2 to 3 minutes. Carefully turn each pair with a broad spatula and cook until lightly browned on the second side and just firm, about 2 minutes longer. You want them to remain very pink at the center.
Gently remove from the pan and separate the lobes for 4 servings by slicing the membrane attaching the 2 lobes of each pair. Arrange on plates or a serving platter.
Stir the mustard into the pan drippings and add about 1/4 cup water, enough to make a light sauce. Spoon the sauce over the roe, garnish with bacon, and serve.
courtesy of: A Real American Breakfast by Cheryl Alters Jamison & Bill Jamison. New York: William Morrow (HarperCollins Publishers Inc., 10 East 53rd Street, NYC, 10022), 2002, p. 168
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