Shad Roe with bacon and lemon from The Hog Island Book of Fish & Seafood: Culinary Treasures from Ou
Shad roe is a delicacy that’s available only during the spring, so make the most of it when it’s available. Coating the roe sacs with buttermilk and flour, frying them in bacon fat until crisp,...
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Cooking tools:
- Mixing bowl
- Skillet
- Paper towel
- Chef's knife
- Cutting board
- Dish
- Spatula
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
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