It was beautiful in Los Angeles, the operative word is was, about 70 degrees and sunny that I was having spring thoughts. Now we are in a deluge of rain, but at least we are not freezing and caught in a blizzard.
One of my most favorite spring foods is Shad Roe.
Shad Roe
8 slices lean bacon
1 stick unsalted butter
4 small pairs of shad roe
1/2 cup all-purpose flour seasoned with salt and pepper
2 Tablespoons medium dry Sherry
8 slices homemade-type white bread toasted, crusts removed and kept warm
1 bunch watercress, trimmed
1 lemon, quartered for garnish
In a large skillet, cook the bacon over moderate heat until it is crisp, transfer it with a slotted spatula to paper towels to drain and keep it warm.
Pour off all but 1 Tablespoon of the fat from the pan, add the butter and melt it over moderate heat.
Dredge the shad roe in the flour, shaking off the excess.
In the skillet, turn the shad to coat it with the butter and cook it covered, turning it after 4 minutes for a total of 8 minutes. The shad will sputter as it cooks.
Stir in the sherry, carefully and simmer the mixture UNCOVERED for 2 minutes.
Halve 4 of the toasts diagonally. Arrange 2 toast triangles on opposite sides of each whole toast. Spoon 1 Tablespoon of pan juices over each portion of toast. Top each whole slice with 1 pair of shad, spoon remaining sauce over shad.
Garnish with bacon, watercress and lemon.
Shad ungarnished
Shad Roe – Lower Fat Version
1 pair of shad roe
olive oil
salt and pepper
1 to 1 1/2 teaspoons chives, minced
1 to 1 1/2 teaspoons dill, minced
1 to 1 1/2 teaspoons shallots, minced
6 mushrooms, sliced
butter shavings
1 tablespoon lemon juice
1 tablespoon sherry, Amontilado
Lay roe on oiled parchement paper. Season with salt and pepper. Sprinkle with herbs. Place mushroom slices in overlapping leaves. Dot with butter shavings. Sprinkle with lemon juice and sherry. Carefully bring paper up and around; fold, crimp open edges to seal.
Bake in preheated 500 oven for 5 minutes. Reduce heat to 375 and bake additional 10 to 20 minutes. ( I baked for 10 minutes and it was fine)
Serve with fresh asparagus another nod to spring.
Refined Palate 