Guest guest Posted March 29, 2012 Report Share Posted March 29, 2012 It's very easy and the only way for it to be at it's best and not overcooked. Preheat the oven to 350F. Very very carefully wash gently. Pat dry, again very carefully. While the oven is pre heating, it an oven proof small frying pan, the smallest you probably have. You want one that will just hold the shad roe set. Heat one stick of butter until it melts but is not bubbling or browning in any way. Put the shad roe into the butter. I usually put a little of the butter over the top. Put the pan in the oven and immediately turn the oven down to 325F. The shad roe is done in 10 to 15 minutes, depending on the size. About a minute before they are done I usually add a tablespoon of drained capers to heat. Place the shad roe on dinner plate and spoon some of the butter and capers over. Some like a couple strips of bacon placed on top. This gentle cooking method will keep the roe intact and delicious. If you get it in a restaurant with the membrane (skin) split, send it back. It has not been prepared properly and will be overcook. This can happen if they are cooked on a flattop where the heat is too high. Terry Sent from my iPadHD Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2012 Report Share Posted March 30, 2012 Thank you! A whole stock of butter! Oh, I bet it's delicious! Capers sound like the perfect touch. Thanks for sharing! Aloha, mirthfullady > > > It's very easy and the only way for it to be at it's best and not overcooked. > > Preheat the oven to 350F. > Very very carefully wash gently. > Pat dry, again very carefully. > While the oven is pre heating, it an oven proof small frying pan, the smallest you probably have. You want one that will just hold the shad roe set. Heat one stick of butter until it melts but is not bubbling or browning in any way. > > Put the shad roe into the butter. I usually put a little of the butter over the top. Put the pan in the oven and immediately turn the oven down to 325F. The shad roe is done in 10 to 15 minutes, depending on the size. About a minute before they are done I usually add a tablespoon of drained capers to heat. Place the shad roe on dinner plate and spoon some of the butter and capers over. Some like a couple strips of bacon placed on top. > > This gentle cooking method will keep the roe intact and delicious. If you get it in a restaurant with the membrane (skin) split, send it back. It has not been prepared properly and will be overcook. This can happen if they are cooked on a flattop where the heat is too high. > > Terry > > > > Sent from my iPadHD > Quote Link to comment Share on other sites More sharing options...
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