How To Make Cornmeal-Crusted Shad Roe with Confit Potatoes & Lemon Velouté - Best Recipe | Charleston Magazine

Ingredients

• 2 cups one-inch dice Yukon gold potatoes
• 2 tsp. chopped fresh thyme
• 2 cups extra-virgin olive oil
• 1 Tbs. canola oil
• 1 tsp. kosher salt
• 4 oz. baby spinach
• 3 Tbs. unsalted butter
• 3 Tbs. all-purpose flour
• 1 1/2 cups low-sodium chicken stock
• 1/2 cup heavy cream
• Zest of 1 lemon
• 2 Tbs. lemon juice
• 1/4 cup chopped fresh dill
• 2 (6- to 8-oz.) sets shad roe
• 2 eggs, lightly beaten
• 2 Tbs. water
• 1 cup all-purpose flour
• 1 cup cornmeal
• 2 Tbs. canola oil