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1
Heat an 8- or 10-inch nonstick skillet over medium heat for a minute or two, then add the butter.
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2
When it melts, gently lay the shad roe in the pan and sprinkle it with salt and pepper.
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3
Cook for about 3 minutes, or until the underside is lightly browned.
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4
Turn very gentlya large spatula is best for thisand season the cooked side.
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5
Cook for another 3 minutes or so, again until the underside is lightly browned.
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6
By this time the roe should be quite firm to the touch; if it is still soft, cover the pan and cook for another minute or two, then cut into it to check.
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7
When done, the center will be red and the area surrounding it pink.
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8
Transfer the roe to a warm plate.
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9
Add the mustard and 1/4 cup of water to the pan; stir.
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10
Raise the heat to high and stir the sauce with a wooden spoon until smooth and thick.
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11
Spoon over the roe, garnish if you like, and serve immediately.
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12
Shad Roe with Capers and Vinegar: In step 3, omit the mustard.
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13
Instead, stir in 2 tablespoons capers, 1 tablespoon vinegar, and 2 tablespoons of water.
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14
Stir until blended and the liquid is reduced by about half.
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15
Spoon over the roe, garnish, and serve.
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16
Shad Roe with Bacon: Omit the butter.
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17
Begin by cooking 4 thick slices good-quality bacon over medium heat until the fat is rendered and the bacon is done; remove the bacon and keep warm.
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18
Cook the shad roe in the bacon fat, exactly as directed.
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19
Serve the shad roe and bacon with lemon wedges, garnished with fresh parsley.
