| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish-fs, Skillet-fs | 2 | Servings | |
INGREDIENTS
| 4 | tb | Butter; (up to 6) |
| Flour to coat | ||
| 1 | Pair shad roe; 6 to 8 ounces | |
| 1 | ts | Minced ginger |
| 2 | tb | Lemon juice |
| Salt and freshly ground black pepper | ||
| 2 | tb | Chopped parsley or chives |
| Lemon or lime wedges |
INSTRUCTIONS
Melt butter in a skillet. While foaming is subsiding, lightly dredge roe in flour and shake off excess. Add roe and cook until lightly browned, about 4 minutes. Turn over, and brown on the other side. Remove the roe to a plate. If necessary add more butter to the skillet. Add ginger and saute for a moment. Add lemon juice and remove from heat; season with salt and pepper, add parsley or chives and spoon over shad. Serve with lemon or lime wedges. Yield: 2 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer <4paws@netrax.net>. Recipe by: COOKING MONDAY TO FRIDAY SHOW#MF6655 Posted to MC-Recipe Digest V1 #718 by 4paws@netrax.net (Shermeyer-Gail) on Aug 03, 1997
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