Creamed Shad Roe

Preparation info

  • Difficulty


  • Yield:



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Oddly enough, we rarely had access to shad roe—and certainly not to boned shad—in my home. For special occasions, my mother would use canned shad roe to serve in a cream sauce. Here is a version of creamed roe prepared from the fresh fish eggs.


  • 2 pairs of shad roe
  • Salt to taste, if desir
  • Juice of ½ lemon
  • 2 tablespoons butter
  • 1 tablespoon flour
  • ½ cup milk
  • ½ cup heavy cream
  • Freshly ground pepper to taste
  • 1 tablespoon finely chopped
  • 1 tablespoon finely chopped
  • cup dry white
  • 4 teaspoons freshly grated Parmesan cheese


  1. Place the shad roe in a skillet and add boiling water to cover. Add salt to taste and the lemon juice. Simmer about 5 minutes if small, 10 minutes if medium, and 15 minutes if large. Drain, cool, and cut each half into bite-size morsels.
  2. Heat 1 tablespoon butter in a saucepan and add the flour. Add the milk and cream, stirring vigorously with a whisk. Season to taste with salt and pepper and simmer about 10 minutes, stirring frequently.
  3. Meanwhile, combine the shallots, parsley, and wine in a small saucepan and cook to reduce until there are only 2 tablespoons liquid left. Add this to the cream sauce.
  4. Heat the remaining 1 tablespoon butter in a skillet and add the cubed shad roe, salt, and pepper. Toss briefly to heat through, about 2 minutes. Add all but ⅓ cup of the sauce and blend. Spoon the shad roe into 4 ramekins and cover with equal amounts of the remaining sauce. Sprinkle each serving with a teaspoon of Parmesan cheese and run under the broiler until bubbling and golden brown.