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Craig Claiborne

Grilled Shad Roe with Asparagus

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Preparation info

  • 6

    to servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 pairs of shad roe
  • 1 teaspoon salt
  • ⅛ teaspoon freshly ground

Method

  1. Wipe the shad roe with a damp cloth and sprinkle them with salt and pepper.

  2. Melt the butter in a heavy nine-inch skillet and add the shad roe. Cook over low heat for ten to fifteen minutes, until delicately browned, turning once. Remove the roe to a warm platter.

  3. Add the lemon juice to the pan drippings and pour over the roe. Sprinkl

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