Shad Roe With Bacon And Pernod
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish, Main dish | 2 | Servings | |
INGREDIENTS
| 1 | Set shad roe | |
| Salt, to taste | ||
| White pepper, to taste | ||
| 1 | T | Flour |
| 1/4 | lb | Sliced bacon |
| cut into 1/2-in pieces | ||
| 1 | t | Butter |
| 1 | T | Pernod, or Ricard |
| 1 | T | Lemon juice |
| 1 | T | Finely chopped parsley |
INSTRUCTIONS
USING A SMALL KNIFE, carefully separate the 2 lobes of roe, then prick the membrane several times with the tip of the knife. Sprinkle with salt and pepper. Lightly dust the roe with flour and set them aside on a plate. Combine the bacon and butter in a medium skillet over medium heat and cook, stirring, about 3 minutes. Add the roe and continue to cook about 5 minutes on each side. Add the Pernod, lemon juice and parsley and cook 30 seconds. Arrange the roe on plates, spoon the contents of the skillet over them and serve immediately. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 284
Calories From Fat: 239
Total Fat: 26.6g
Cholesterol: 42.2mg
Sodium: 601.3mg
Potassium: 136.9mg
Carbohydrates: 4.2g
Fiber: <1g
Sugar: <1g
Protein: 6.9g