| 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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