This is the season for shad and their lovely big sacks of eggs called shad roe. The traditional way to prepare is soak the lobes in salt water for anywhere from an hour to overnight. Handle gently so as not to break the sac and have thousands of tiny roe all over the place. Bring salted water to simmer, gently poach the shad roe for 20 minutes. In the meantime, in a sauce pan melt 4T butter, add 1T lemon juice, beat one room temperature egg well, then add to lemon butter whisking quickly; remove from heat, and add 2T nonpariel capers. Remove the poached roe and place in small ovenproof dish, top with the lemon caper sauce, cover with foil. Put in 400F oven for 20 minutes. Serve immediately topped with sauce from pan, along with a dry white wine. The roe is positively the best of spring tonics, so packed is it with vitamins, minerals, and all the primal goodies.
Login or Sign Up
- Log in with