Shad Roe

Woo Hoo. It's shad roe season. We are lucky around here, the Delaware River is still a viable commercial fishery for shad and the Potomac River is being restored (currently, shad is only catch and release on the Potomac) for shad spawning and habit.

The fish monger had sets of shad roe, so I bought two sets for dinner last night. This version of preparation is very simple and bring the texture and flavor with a simple contrast of lemon and parsley. This is also another harbinger of spring; ramps (this is a fun festival), fiddlehead fern and other spring treats will be showing up soon.

Pan fried shad roe with parsley
Shad roe set, I use 1 set for 2 people
bunch parsley
2 lemons
butter
salt and pepper

Chop parsley. Juice 1 lemon, slice the other. Melt 1 T butter in cast iron pan and add a layer of parsley. Place roe on top and add another layer of parley and lemon slices. Cook over med-high heat until the bottom layer of parley starts to crisp a little. Season to taste with salt and a little pepper. Sprinkle with lemon juice and cover. Cook for about 15 minutes. Remove roe and cook parsley and lemon slice a little to remove some liquid. Serve roe with parsley and lemon slices on top. These 'garnishes' are complements to the roe and should not be ignored.

I served this with halves of eggplant that were seasoned with olive oil, garlic and rosemary and broiled with rice.

Serve 2 per roe set.