Shad Roe with Lemon Gremolata
Shad roe is a prized seasonal treat just like fresh morel mushrooms and ramps. Enjoy the fresh briny flavor of the roe with this bright lemon gremolata.
Servings 3 plates
Ingredients
Shad Roe
- 1 set Shad Roe
- 4-5 oz Bacon
- 1 cup AP Flour
- 1 bunch Greens rocket, red oak, frisee
- 1/3-1/2 Baguette sliced on bias
- 4 tbsp Butter or more 2 for the bread and 2 for the roe
- 1 tbsp Olive Oil for the greens
- TT Salt and Pepper
Lemon Gremolata
- 1 ea Zest of the Lemon a few slices for the roe
- 1 ea Clove Fresh Garlic grated
- 2 tbsp Flat Leaf Parsley
- 1 tbsp Olive Oil for final plating
Instructions
Gremolata
- Zest the lemon and grate the garlic.
- Mince all three together and set aside. Can be made one day ahead
Shad Roe with Lemon Gremolata
- Begin by rendering bacon in a medium pan.
- While bacon is rendering, slice baguette, butter and season. Bake in preheated 350° oven until crisp and still chewy. Remove from oven and set aside until plating.
- Once bacon has rendered and begun to crisp, remove dripping and bacon from pan separately, setting both aside and scrub bacon shrapnel from pan with water.
- Return clean pan to burner adding clarified bacon drippings and butter. Gently add roe and sauté until golden brown and firm to touch. Add a few slices of lemon to roe about half way through for added flavor.
- While roe is cooking, prepare greens, placing in bowl with olive oil, bacon and salt and pepper. Set aside for plating.
Plating
- Once gremolata, crostini and salad or done and set aside and roe is nice and brown and firm to touch, bring all together.
- Arrange crostini on plate, add a piece or roe, some more greens, another piece of roe as well as some slices of lemon.
- Add some olive oil to the lemon gremolata and drizzle over roe and plate.
- Finish with a few bits of bacon