Shad Roe with Prosciutto

Name: Shad Roe with Prosciutto
Ingredients: 2 pairs shad roe; ¼ teaspoon salt; ¼ cup unbleached all-purpose flour; ½ teaspoon freshly ground black pepper; 2 tablespoons unsalted butter; 2 ounces prosciutto, cut into 3 inch × ¼ inch strips; 2 tablespoons fresh lemon juice; 1 tablespoon capers, drained

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

What a way to welcome spring! We’ve substituted prosciutto for the usual bacon to flavor our favorite shad roe. This dish is quite rich, so serve it with lightly steamed asparagus drizzled with fresh lemon juice.

Ingredients

2 pairs shad roe
¼ cup unbleached all-purpose flour
¼ teaspoon

Main course
Spring

Method

Dip the shad roe in a bowl of cold water to rinse it, and gently pat dry with paper towels. Carefully cut away the membrane that connects each pair, separating them into two lobes.
Combine the flour, salt, and pepper, and dust the shad roe with the mixture.
Melt 1 tablespoon of the butter in a skillet. Add the shad roe, cover the skillet, and cook ove