Shad Roe

1. 1

   In a large deep saucepan, melt the butter and bring it to a mild simmer over moderate heat.

2. 2

   Set the shad roe in the butter, cover, and poach gently for 10 to 12 minutes turning once.

3. 3

   Meanwhile, prepare the sauce: Melt the butter in the saucepan set over moderate heat.

4. 4

   When the foam subsides, remove the pan from the heat and whisk in the flour.

5. 5

   Return the sauce to the heat, gradually pour in the half-and-half and whisk vigorously.

6. 6

   Cook, whisking, until the sauce thickens about 10 minutes.

7. 7

   Season to taste with salt and pepper and fold in the sorrel.

8. 8

   When the shad roe are cooked, slide a slotted spoon under them, and remove to a heated serving plate.Set aside and keep warm.

9. 9

   Continue cooking the sauce for 2 to 3 minutes, stirring with a wooden spoon, until the sorrel wilts.

10. 10

    Spoon the sauce over the shad roe.

11. 11

    Serve with steamed or boiled new potatoes, sprinkled with a combination of finely chopped lemon zest and cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.