Shad and Shad Roe With Mushrooms

• 2 shad fillets with skin
• 1/4 cup milk
• Salt and freshly ground pepper to taste
• 4 tablespoons instant flour
• 2 pair shad roe
• 4 tablespoons olive oil
• 1/2 pound mushrooms, thinly sliced
• 1 tablespoon finely chopped garlic
• Juice of 1/2 lemon
• 4 tablespoons chopped parsley

1. Cut the fillets in half crosswise.
2. Combine the milk, salt and pepper in a shallow dish and place the flour in another dish.
3. Dip the fillets and the roe into the milk, then in the flour to coat both sides.
4. Shake off any excess flour.
5. Heat 2 tablespoons of the oil in a nonstick skillet over high heat.
6. Add the fish to the pan, skin side up, then the roe.
7. If the pan is too small, cook as much as you can, set aside to keep warm and repeat.
8. Saute the shad for about 2 minutes on one side or until golden brown.
9. Carefully turn the shad and the roe.
10. When they are golden brown cover the pan tightly and continue cooking until they are cooked through, about 5 to 6 minutes depending on the size of the roe.
11. Transfer the fillets and roe to a warm plate and keep warm.
12. In the same skillet add the remaining oil and the mushrooms, salt and pepper.
13. Cook over high heat, shaking the pan and stirring or tossing occasionally, until the mushrooms are golden brown.
14. Add the garlic, shaking and tossing for 20 seconds.
15. Do not brown the garlic.
16. Add the lemon juice and parsley.
17. Blend well and spoon the mixture over the fish.
18. Serve Immediately.

skin, milk, salt, flour, roe, olive oil, mushrooms, garlic, lemon, parsley

Taken from cooking.nytimes.com/recipes/7338 (may not work)