CookEat Recipe
Shad Roes Newburgh
Poached American shad roes cut into pieces, sautéed and finished in a sherry, brandy and cream sauce.
Method
Steps
Step 1
Use two intact raw food-grade American shad roes, each weighing one and a quarter pounds, kept refrigerated until cooking. Bring the one quart water to a boil with one teaspoon salt and two tablespoons vinegar. Add the roes and gently boil for about ten minutes, continuing until the centres reach 70°C and remain at that temperature for two minutes.
Step 2
Lift the cooked roes out, drain on clean food-safe paper and cut into one-inch pieces, keeping the pieces intact.
Step 3
Heat the one and a half tablespoons melted butter in a frying pan. Arrange the roe pieces side by side and carefully fry for two minutes on each side.
Step 4
Mix the two tablespoons sherry, one tablespoon brandy, one gill milk and first half gill cream in a separate bowl. Take the pan briefly away from the heat to add the mixture, then return to gentle heat. Add the half teaspoon salt, two saltspoons cayenne and one saltspoon grated nutmeg. Gently toss and slowly boil for ten minutes; do not ignite the alcohol.
Step 5
Mix the two ready-to-eat pasteurized egg yolks with the remaining quarter gill cream. Add to the roes, gently shaking the pan while heating without boiling for two minutes. Transfer to a warm serving dish or soup tureen and serve promptly.
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