Shad Roe With Bacon In Balsamic Vinegar Sauce

Recipe Ingredients

1		Pair shad roe
4		Bacon or pancetta - (to 6)
2 oz	56g	Olive oil
1 cup	62g / 2.2oz	All-purpose flour
4		Shallots - peeled and sliced
1/4 oz	7.1g	Fresh thyme
3		Garlic cloves
2 tablespoons	30ml	Whole black peppercorns
1/2 cup	118ml	Balsamic vinegar
1 cup	237ml	Chicken stock
1 cup	237ml	Dry white wine
1/4 cup	59ml	Heavy cream
1/4 lb	113g / 4oz	Butter - chilled and cubed
		Salt - to taste
		Freshly-ground white pepper - to taste

Recipe Instructions

For the Roe: Carefully clean residual skin and fat from the roe while leaving the roe sac intact. Gently wrap 2 to 3 strips of bacon or pancetta around the roe. Refrigerate for about 20 minutes.

Preheat oven to 350 degrees. Pour about 2 ounces of olive oil into a saute pan, heat until lightly smoking.

Remove shad roe from refrigerator and roll in flour to coat. Place floured shad roe in the pan. Saute until golden brown, turn over and repeat browning for other side. When both sides are brown, place in oven for about 10 minutes or until the roe is firm to the touch.

For the Sauce: In a small saucepan place the sliced shallots, thyme, garlic, whole black peppercorns, balsamic vinegar, chicken stock and wine. Reduce over medium heat until approximately 3/4 of original volume. Add heavy cream, continue cooking until reduced by half. Remove from heat and gently whisk in the butter, piece by piece. Pour sauce through a strainer to remove all herbs, etc. Season with salt and pepper.

To Serve: Drain shad roe on paper towel. Pour the sauce on the plate and place roe on top. Can be served over sauteed spinach. Possible garnishes include chopped parsley and fresh bacon bits.

This recipe yields 2 servings.

Source:
New York Seafood Council at http://www.nyseafood.org

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