| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, Main dish |
2 |
Servings |
INGREDIENTS
| 1 |
|
Set shad roe |
|
|
Salt; to taste |
|
|
White pepper; to taste |
| 1 |
tb |
Flour |
| 1/4 |
lb |
Sliced bacon cut into 1/2-in pieces |
| 1 |
ts |
Butter |
| 1 |
tb |
Pernod; or Ricard |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
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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