Shad roe with bacon and pernod

Yield: 2 servings

Measure 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

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 :

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