Ingredients

  • 1 pair shad roe
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • ¼ pound butter
  • 1 tablespoon finely chopped parsley
  • Lemon wedges
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      418 calories; 46 grams fat; 29 grams saturated fat; 1 gram trans fat; 12 grams monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 148 milligrams cholesterol; 13 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 servings

Preparation

  1. Trim off excess membranes. Do not split pair of roe in half although they may separate as they cook. Puncture roe in several places with pin. Sprinkle with salt and pepper to taste.
  2. Melt butter in small skillet or casserole with tight-fitting lid. Add roe, cover and let cook over gentle heat about 3 minutes. Using spatula, carefully turn roe. Re-cover and let simmer 8 or 10 minutes on second side.
  3. If roe has not split, divide carefully. Transfer pieces to 2 hot serving plates. Spoon a little butter over each. Sprinkle with parsley and serve with lemon wedges.

15 minutes

Dining and Cooking