Shad Roe With Black Butter Caper Sauce

1. 1

   Pat the roe dry with paper towels and dredge them lightly with flour.

2. 2

   Heat the oil and one tablespoon butter in a large skillet and brown the roe on both sides.

3. 3

   Cover the pan and continue cooking for a further five to eight minutes, or until the roe are firm when pressed with your finger.

4. 4

   Remove them to a heated platter and keep them warm.

5. 5

   Wipe out the pan with a paper towel.

6. 6

   Add the remaining butter and cook over medium heat, stirring, until it turns light brown.

7. 7

   Add the capers and lemon juice.

8. 8

   Season with salt and pepper and pour the sauce over the roe.

9. 9

   Garnish with lemon and parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.