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Shad roe wrapped in bacon.
(Tony Kurdzuk/The Star-Ledger)
— Adapted from Lynn and Bob Willis. Makes 2 servings.
Ingredients
1 (8-ounce) pair shad roe
1/4 cup flour
Salt and pepper, to taste
3 tablespoons olive oil
1 tablespoon butter
1/2 Vidalia onion, cut into rings
4 slices bacon, cooked and crumbled
Mixed greens
Directions
1. Dredge the roe in flour that has been seasoned with the salt and pepper.
2. Heat the oil and butter in a sauté pan set over moderately high heat. Sear the roe for about 1 1/2 minutes per side, until golden brown. Be careful not to break the sac, as this will release the eggs.
3. Garnish with sliced raw Vidalia onion and crisp crumbled bacon. Serve over mixed greens dressed with a simple lemon vinaigrette.
: 590 calories; 400 calories from fat; 35g protein; 17g carbs; 2g sugar; 45g total fat; 11g saturated fat; 515mg cholesterol; 1g dietary fiber; 660mg sodium; 4% Daily Values calcium; 10% Daily Values iron