Shad Roe With Bacon
|Shad roe sets||4 Small|
|Onion||1 Large, sliced, separated into rings|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Tablespoon|
Rinse roe thoroughly, being careful not to break membrane.
In a medium bowl, soak roe 5 minutes in lightly salted ice water or until slightly firm.
Meanwhile, in a large skillet, fry bacon until crisp; drain on paper towels.
Pour all but 2 to 3 tablespoons bacon drippings from skillet.
Add onion rings; saute until tender.
Using a slotted spoon, transfer sauteed onions to a small bowl; set aside.
Drain roe; gently pat dry with paper towels.
Season well with salt and pepper; lightly coat with flour.
Add coated roe to skillet; cover skillet.
Over medium heat, cook 3 to 5 minutes.
Using a spatula, carefully turn roe.
Cook, uncovered, 3 to 5 minutes longer or to desired doneness.
Roe may be pink in center or may be cooked until no longer pink.
Place cooked roe on a platter; garnish with cooked bacon, sauteed onions, lemon wedges and parsley