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