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. Serves 2.
- ½ pound unsalted butter
- 1 pair of shad roe
For the Spinach Cream Sauce
- 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.
SEAFOOD USED IN THIS RECIPE