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Published 1992
Shad roe poached gently in cream and served over grits makes a delicious rich supper. Round out the dish with asparagus, whose season coincides with that of shad.
Pour the cream into a heavy sauté pan large enough to hold the sets of roe so that they do not overlap. Gently place the roe flat side down in the pan and bring the cream to a boil, gently shaking the pan so that the roe does not stick. Immediately reduce the heat and simmer the sets, uncovered, shaking the pan occasionally and turning the roe once during the cooking time, until they are cooked