Yield: 2 Servings
|4 tablespoons||Butter; (up to 6)|
|\N \N||Flour to coat|
|1 \N||Pair shad roe; 6 to 8 ounces|
|1 teaspoon||Minced ginger|
|2 tablespoons||Lemon juice|
|\N \N||Salt and freshly ground black pepper|
|2 tablespoons||Chopped parsley or chives|
|\N \N||Lemon or lime wedges|
Melt butter in a skillet. While foaming is subsiding, lightly dredge roe in flour and shake off excess. Add roe and cook until lightly browned, about 4 minutes. Turn over, and brown on the other side. Remove the roe to a plate.
If necessary add more butter to the skillet. Add ginger and saute for a moment. Add lemon juice and remove from heat; season with salt and pepper, add parsley or chives and spoon over shad. Serve with lemon or lime wedges.
Yield: 2 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer <4paws@...>.
Recipe by: COOKING MONDAY TO FRIDAY SHOW#MF6655 Posted to MC-Recipe Digest V1 #718 by 4paws@... (Shermeyer-Gail) on Aug 03, 1997