Shad Roe in Mushroom Cream Sauce

Ingredients

• 4 pair shad roe, about 1/2 pound each
• 1 cup milk
• 2 ½ cups water, approximately
• 1 bay leaf
• 2 sprigs fresh parsley
• Salt to taste if desired
• Freshly ground pepper to taste
• 3 tablespoons butter
• 3 tablespoons flour
• ¾ cup heavy cream
• ⅛ teaspoon freshly grated nutmeg
• Pinch of cayenne pepper
• ¼ pound thinly sliced fresh mushrooms, about 2 cups
• Juice of 1/2 lemon
• 1 tablespoon finely chopped shallots

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    625 calories; 41 grams fat; 20 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 7 grams polyunsaturated fat; 14 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 55 grams protein; 938 milligrams cholesterol; 461 milligrams sodium

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

Preparation

1. Rinse and drain the shad roe. Put the roe in one layer in a skillet and add one-half cup milk, water to barely cover, bay leaf, parsley sprigs, salt and pepper.
2. Bring to a boil and cover. Let simmer about three minutes. Remove from the heat.
3. Heat two tablespoons butter in a saucepan and add the flour, stirring with a wire whisk. When blended and smooth, add the remaining half-cup of milk and three-quarters cup of the cooking liquid from the roe. Stir in the cream and season to taste with salt and pepper. Add nutmeg and cayenne pepper. Strain sauce through a sieve, pushing to extract all liquid from any solids. Reheat sauce.
4. Heat remaining tablespoon of butter in a skillet and add mushrooms and lemon juice. Cook briefly, stirring, until mushrooms are wilted and lightly browned. Add shallots and stir. Add this mixture to the sauce.
5. Transfer the drained roe to a serving dish. Pour the mushroom sauce over them and serve.

20 minutes