Shad roe with bacon and pernod
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Set shad roe | |
| Salt -- to taste | ||
| White pepper -- to taste | ||
| 1 | tablespoon | Flour |
| ¼ | pounds | Sliced bacon -- cut into in piec |
| 1 | teaspoon | Butter |
| 1 | tablespoon | Pernod -- or Ricard |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Finely chopped parsley |
Directions
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 juic
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :