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Pan-fried Shad Roe

Provided by the Lobster Place/ Cull&Pistol Test Kitchen

The foie gras of the sea deserves a rich sauce and this bacon-fat, butter and lemon sauce does not disappoint!


  • 4 pairs of shad roe
  • 1/2 lb thin strips of bacon
  • flour for dusting
  • 1 bunch sliced scallions
  • 1 lemon, juiced
  • 2 tablespoons butter
  • salt and pepper to taste


Pull off the outer membrane and fat from the shad roe, leaving the roe sac intact.  Fry the bacon until crisp and set aside (reserving bacon fat in pan).  Dust the roe sacs in flour and pan-fry until just firm.  Pour off any excess bacon fat, then add scallion to the pan; cook until just wilted, about 2 minutes.  Add the lemon juice, butter and salt and pepper to taste.  Swirl to combine into a smooth sauce.  Pour over roe and serve with crisp bacon.

Serves 4