Shad Roe With Tomato-Anchovy Sauce

Recipe Ingredients

1/4 cup	59ml	Extra-virgin olive oil
1/2 cup	31g / 1.1oz	Finely-chopped yellow onions
2 teaspoons	10ml	Minced garlic
4		Anchovy fillets - chopped
1 1/4 cups	78g / 2.8oz	Chopped seeded plum tomatoes
2 teaspoons	10ml	Drained small capers
1		Red pepper flakes
1/4 cup	59ml	White wine
2 tablespoons	30ml	Minced fresh parsley
2 teaspoons	10ml	Unsalted butter
1/2 teaspoon	2.5ml	Fresh lemon juice - or to taste
1 cup	62g / 2.2oz	All-purpose flour
1 tablespoon	15ml	Essence
		= (see Bayou Blast recipe)
2		Pairs shad roe - (4 lobes) - with unbroken
		Membranes
1/2 cup	118ml	Olive oil
		For Serving
		Baby arugula
1		Lemon - juiced
		Extra-virgin olive oil

Recipe Instructions

To make the sauce, heat the extra virgin olive oil in a large skillet or medium saucepan over medium heat. Add the onions and cook, stirring, until starting to color, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the anchovies, lower the heat, and stir, crushing them into a paste against the sides of the pan. Add the tomatoes, capers, red pepper flakes, and white wine and simmer until the sauce thickens, about 15 minutes. Add the parsley, butter, and lemon juice, and stir to combine. Remove from the heat and adjust the seasonings to taste. Cover to keep warm until ready to serve.

Combine the flour and Essence in a shallow dish. Dredge the roe in the flour, shaking to remove any excess.

In a large skillet or saute pan, heat the oil over medium-high heat. Add the roe and cook until lightly browned, about 3 minutes per side. (The roe still will be slightly pink inside.) Remove and lightly season with salt and pepper.

Divide the roe among 4 plates and serve with the tomato-anchovy sauce on the side.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F03) - from the TV FOOD NETWORK

Rating

Average rating:

6 (1 votes)

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