CookEat Recipe
Bisque of Shad Roes
A smooth strained shad-roe bisque with aromatic vegetables, milk, cream, lemon and sherry.
Method
Steps
Step 1
Use two intact raw food-grade American shad roes of about three-quarters of a pound each, kept refrigerated until cooking. Cut into half-inch pieces and keep cold. Heat one ounce of the butter in a large saucepan with the sliced one carrot and one white onion, two parsley branches, one chervil branch, one bay leaf and one clove and brown gently for ten minutes.
Step 2
Add the roe pieces, mix gently with a wooden spoon and cook for ten minutes. Sprinkle in the two and a half ounces flour and stir over heat for two minutes. Add the two and a half quarts boiling water, one heavy teaspoon salt, two saltspoons cayenne and one saltspoon grated nutmeg. Stir while boiling for three minutes, then boil gently for about forty-five minutes. Continue until the roe pieces reach 70°C for two minutes and the flour is fully cooked.
Step 3
Add the one pint cold pasteurized milk and cook for fifteen minutes more. Mix the two commercially pasteurized egg-yolk equivalents with the one gill cream, strained juice from the half lemon and two tablespoons sherry. Stir in a little hot soup, then stir the mixture back into the pan and heat gently for about five minutes without boiling, until the soup reaches at least 160°F.
Step 4
Add the remaining half ounce butter in small pieces and stir until incorporated. Take off the heat, press through a clean sieve into a clean basin, then strain through clean food-safe cheesecloth into a warm tureen and serve promptly.
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