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1
Cut the fillets in half crosswise.
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2
Combine the milk, salt and pepper in a shallow dish and place the flour in another dish.
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3
Dip the fillets and the roe into the milk, then in the flour to coat both sides.
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4
Shake off any excess flour.
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5
Heat 2 tablespoons of the oil in a nonstick skillet over high heat.
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6
Add the fish to the pan, skin side up, then the roe.
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7
If the pan is too small, cook as much as you can, set aside to keep warm and repeat.
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8
Saute the shad for about 2 minutes on one side or until golden brown.
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9
Carefully turn the shad and the roe.
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10
When they are golden brown cover the pan tightly and continue cooking until they are cooked through, about 5 to 6 minutes depending on the size of the roe.
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11
Transfer the fillets and roe to a warm plate and keep warm.
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12
In the same skillet add the remaining oil and the mushrooms, salt and pepper.
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13
Cook over high heat, shaking the pan and stirring or tossing occasionally, until the mushrooms are golden brown.
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14
Add the garlic, shaking and tossing for 20 seconds.
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15
Do not brown the garlic.
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16
Add the lemon juice and parsley.
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17
Blend well and spoon the mixture over the fish.
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18
Serve Immediately.
