A true early Spring treat, which at one time was highly sought out, even more so than the Shad itself. Cooked gently to keep the eggs from popping too excessively, it’s a rich and flavorful roe and contrasts wonderfully with a squirt of lemon juice.
In my top 5 favorite cookbooks of all time- The L.L. Bean Game and Fish Cookbook, the author asks a friend of his to give a recipe for shad roe, his friend is reluctant, saying it’s too easy to need a recipe and I, of course agree- keep it simple with simple accompanying flavors. We serve our Shad Roe with a frisee salad that has the classic pairings of bacon, lemon and butter.
