Shad Roe with bacon and lemon from The Hog Island Book of Fish & Seafood: Culinary Treasures from Ou

Ingredients

• Four 5-ounce (140-g) lobes shad roe (2 sets)
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 2 tablespoons sherry vinegar
• 1 small lemon, segmented, plus lemon wedges for serving
• 1 tablespoon unsalted butter
• 2 tablespoons minced shallot
• 1 cup (125 g) unbleached all-purpose flour
• 1½ cups (360 ml) buttermilk 4 slices thick-cut bacon
• Fine sea salt and freshly ground pepper
• 1 tablespoon olive oil