First and probably last shad roe of the season this morning. Mmm. Sauteed in butter four minutes on a side with lid on, drizzled in lemon juice, sprinkled in salt.
Those are the pink biggish egg sac things,right? Wondered how to make them, tried once, uh, didnt work....Sounds good here....
sdb
That's the one. Marker of spring since you can only get them for a couple weeks around right now. Low heat I think is important. Hence the lid so it cooks through. And Skinny won't like it but butter helps. Not quite poached, but more than to just cover the bottom of the pan (so a pan no more than just big enough to fit the piece helps.) You don't want to over cook it. Then again, it has a pretty strong / strange flavor so some people might not like it no matter what.
i am ok w/ a little butter, i love a dash to sautee muchrooms
i just want all of us to live long (and enjoy:>)
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- jim 4-03-2010 5:17 pm
Those are the pink biggish egg sac things,right? Wondered how to make them, tried once, uh, didnt work....Sounds good here....
sdb
- Michelle S 4-04-2010 3:41 am [add a comment]
That's the one. Marker of spring since you can only get them for a couple weeks around right now. Low heat I think is important. Hence the lid so it cooks through. And Skinny won't like it but butter helps. Not quite poached, but more than to just cover the bottom of the pan (so a pan no more than just big enough to fit the piece helps.) You don't want to over cook it. Then again, it has a pretty strong / strange flavor so some people might not like it no matter what.
- jim 4-04-2010 3:47 pm [add a comment]
i am ok w/ a little butter, i love a dash to sautee muchrooms
i just want all of us to live long (and enjoy:>)
- Skinny 4-04-2010 3:51 pm [add a comment]