Poached Shad Roe With Sorrel Sauce

• 1 cup heavy cream
• 1 cup unsalted fish stock, homemade or store-bought
• 4 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• Salt and freshly ground white pepper to taste
• 1 cup sorrel leaves, washed, stems removed and cut into fine ribbons
• 4 pairs medium shad roe
• 1 pound unsalted butter
• 1 lemon, quartered

1. Place the cream in a small saucepan and bring to a boil.
2. Reduce the heat and simmer for 10 minutes or until reduced by half.
3. Place the stock in another saucepan and heat over medium heat.
4. Meanwhile, melt three tablespoons of butter in a saucepan over medium heat.
5. When the foam subsides, remove the pan from the heat and whisk in the flour.
6. Return to the heat and whisk for another minute and gradually add the stock.
7. Raise the heat and bring to a simmer, whisking constantly.
8. Add the reduced cream, season with salt and pepper to taste and continue to cook for 10 minutes.
9. Melt the remaining butter in a small pan over medium heat.
10. Toss in the sorrel and stir into the sauce mixture.
11. Reserve on the side of the stove.
12. Wash the roe gently in cold water, pat dry with paper toweling and set aside.
13. In a heavy, nonreactive skillet, melt the butter over medium heat.
14. Gently coat the roe in the butter, cover the skillet and cook 10 to 12 minutes, turning once.
15. Divide the shad roe onto warm plates and spread the sorrel sauce over each pair of roe.
16. Serve immediately with lemon wedges.

heavy cream, unsalted butter, allpurpose, salt, sorrel leaves, roe, butter, lemon

Taken from cooking.nytimes.com/recipes/11830 (may not work)