Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Set shad roe |
| \N \N | Salt; to taste |
| \N \N | White pepper; to taste |
| 1 tablespoon | Flour |
| ¼ pounds | Sliced bacon cut into 1/2-in pieces |
| 1 teaspoon | Butter |
| 1 tablespoon | Pernod; or Ricard |
| 1 tablespoon | Lemon juice |
| 1 tablespoon | Finely chopped parsley |
USING A SMALL KNIFE, carefully separate the 2 lobes of roe, then prick the membrane several times with the tip of the knife. Sprinkle with salt and pepper. Lightly dust the roe with flour and set them aside on a plate. Combine the bacon and butter in a medium skillet over medium heat and cook, stirring, about 3 minutes. Add the roe and continue to cook about 5 minutes on each side. Add the Pernod, lemon juice and parsley and cook 30 seconds. Arrange the roe on plates, spoon the contents of the skillet over them and serve immediately.