Georgia Shad and Shad Roe

• 8 shad fillets
• 1 cup flour
• Salt and pepper to taste
• 1/4 pound unsalted butter, clarified
• 1 tablespoon olive oil
• 4 sets of shad roe
• 3/4 cup chicken stock
• 3/4 cup dry white wine
• Juice of 1 lemon

1. Dip shad fillets in mixture of flour, salt and pepper.
2. Heat clarified butter and olive oil in a skillet and over low heat slowly cook the shad roe, which has been pricked in a few places.
3. Cook only until it is brown on the outside but pink inside, 8 to 10 minutes.
4. Remove from pan and set aside; keep warm.
5. Raise heat and saute shad quickly.
6. Remove and set aside.
7. Keep warm.
8. Add the chicken stock, wine and lemon to pan and cook quickly over high heat to reduce by half.
9. Return roe to pan.
10. Heat through.
11. Arrange shad on heated platter with roe.
12. Pour most of sauce from pan and a little over the shad.

flour, salt, butter, olive oil, roe, chicken stock, white wine, lemon

Taken from cooking.nytimes.com/recipes/10128 (may not work)