Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 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