Shad Roe in Cream

Preparation info

    • Difficulty


Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

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.


  • 1 cup cream per person
  • 1 set of shad roe per person
  • salt and freshly ground pepper


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