Butter-Poached Shad Roe Recipe With Spinach Cream Sauce
Fulton Fish Market
Shad season is short and sweet, and while most of the time we like to keep shad recipes simple, there’s no better way to celebrate this spectacular fish than with a decadent dinner. We poach luxurious shad roe in butter, then gild the lily by finishing it with a silky, spinach cream sauce. A real treat for shad lovers new and old.
½ pound unsalted butter
1 pair shad roe
3 Tablespoons unsalted butter
3 Tablespoons all-purpose flour
1½ cups whipping cream
2 cups spinach leaves, thinly sliced
In a large pan with high sides, melt the butter over low heat. When gently simmering, carefully add the shad roe to the butter, cover, and poach gently for 10-12 minutes, turning once.
While the shad roe is poaching, make the sauce. Melt the butter in a small saucepan over low heat. Whisk in the flour and cook, constantly stirring for 2 minutes. Slowly pour in the cream, whisking as you pour to avoid any lumps and create a smooth sauce. Cook gently for 5 minutes, season with salt and pepper, then fold in the spinach to wilt.
When the shad roe is cooked, carefully slide it out of the pan and keep warm on a plate.
Spoon the sauce over the roe. Serve with steamed asparagus and lemon wedges.