Shad roe is the egg sac of the shad fish, a member of the herring family. Each female shad produces a pair of lobe-shaped egg sacs. Both the shad itself and the roe are delicacies in spring. It is very important to cook the sacs at a very low temperature, otherwise they will burst.

Shad Roe with Asparagus

Ingredients

  • 2 pair shad roe (about 1 pound) divided into 4 pieces
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • ¾ teaspoon salt
  • ¾ teaspoon freshly ground pepper
  • 3 to 4 tablespoons Wondra flour
  • 8 asparagus peeled and cut into 2-inch pieces
  • ¼ cup thinly sliced shallots
  • 2 tablespoons chopped chives
  • Chive flowers, for garnish
  • Lemon wedges, for serving, optional

Method

  1. Using scissors, separate the shad roe into four pieces, cutting away the membrane holding the halves together. Sprinkle with salt, pepper and flour. Heat the oil and butter in a nonstick skillet and add the roe. Reduce the heat to very low, partially cover, and cook gently until the roe begins to firm up, about 3 minutes. Turn the roe carefully to prevent it from bursting and add the shallots and asparagus. Cover and cook until the roe is set and the asparagus crisp-tender, another 5 to 7 minutes. To serve: Arrange the roe on a warm platter and pour over the asparagus and pan juices. Sprinkle with chive blossoms and optional lemon wedges and serve immediately.