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Gallery Eric’s Sauteed Shad Roe with Bacon-Butter Sauce and Frisee Recipe Summary Servings: 4
Ingredients Ingredient Checklist 4 slices bacon (preferably double-smoked), cut crosswise into 1/8-inch-thick slices 1/2 cup Homemade Chicken Stock 4 tablespoons cold unsalted butter, cut into small pieces Fine sea salt and freshly ground white pepper 1 pair shad roe (preferably jumbo) Wondra flour, for dusting 2 tablespoons grapeseed oil 1 tablespoon balsamic vinegar 1/4 teaspoon chopped garlic 2 tablespoons extra-virgin olive oil 1 head frisee
Gallery Eric’s Sauteed Shad Roe with Bacon-Butter Sauce and Frisee
Recipe Summary Servings: 4
Gallery
Eric's Sauteed Shad Roe with Bacon-Butter Sauce and Frisee
Eric’s Sauteed Shad Roe with Bacon-Butter Sauce and Frisee
Eric’s Sauteed Shad Roe with Bacon-Butter Sauce and Frisee
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 4 slices bacon (preferably double-smoked), cut crosswise into 1/8-inch-thick slices 1/2 cup Homemade Chicken Stock 4 tablespoons cold unsalted butter, cut into small pieces Fine sea salt and freshly ground white pepper 1 pair shad roe (preferably jumbo) Wondra flour, for dusting 2 tablespoons grapeseed oil 1 tablespoon balsamic vinegar 1/4 teaspoon chopped garlic 2 tablespoons extra-virgin olive oil 1 head frisee
Directions
Make the sauce: Place bacon in a medium skillet, and cook over high heat until bacon is golden and just crisp. Remove 2 tablespoons bacon, and drain on a paper towel-lined plate; set aside. Continue cooking the remaining bacon until very crisp but not blackened. Transfer to a fine sieve; discard bacon fat. Transfer crisp bacon to the jar of a blender.
Meanwhile, in a small saucepan, bring chicken stock to a boil over high heat. Add butter, piece by piece, whisking constantly until incorporated. Add the chicken-stock mixture to the blender, and blend on high speed until bacon is pureed. Season with salt and pepper. Set aside in a warm place until ready to serve.
Cook the shad roe: Preheat the oven to 400 degrees. Using a sharp knife, trim shad roe, and divide into 2 pieces, being careful not to tear the membrane. Pour flour into a shallow bowl, and season with salt and pepper; dust pieces lightly with the flour.
In a medium nonstick ovenproof saute pan, heat grapeseed oil over medium heat. Add shad roe, and cook until golden, 2 to 3 minutes. Turn, and transfer the saute pan to the oven until roe is cooked through, 3 to 4 minutes. Remove from saute pan, and set aside while preparing salad.
Make the salad: In a large bowl, combine vinegar, garlic, 1/4 teaspoon salt, and a pinch of pepper. Whisk to combine. Slowly add olive oil, whisking constantly, until combined. Add frisee and the reserved bacon; toss to combine.
To serve: Slice the shad roe crosswise on the bias into 1/2-inch-thick slices. Divide among four plates. Spoon the bacon sauce over, and serve immediately with the frisee salad on the side.
Reviews
Add Rating & Review 7 Ratings 5 star values: 1 4 star values: 0 3 star values: 3 2 star values: 1 1 star values: 2
Reviews
Add Rating & Review 7 Ratings 5 star values: 1 4 star values: 0 3 star values: 3 2 star values: 1 1 star values: 2
Add Rating & Review
7 Ratings 5 star values: 1 4 star values: 0 3 star values: 3 2 star values: 1 1 star values: 2
7 Ratings 5 star values: 1 4 star values: 0 3 star values: 3 2 star values: 1 1 star values: 2
7 Ratings 5 star values: 1 4 star values: 0 3 star values: 3 2 star values: 1 1 star values: 2
5 star values: 1 4 star values: 0 3 star values: 3 2 star values: 1 1 star values: 2
All Reviews for Eric’s Sauteed Shad Roe with Bacon-Butter Sauce and Frisee
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Eric’s Sauteed Shad Roe with Bacon-Butter Sauce and Frisee
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
