Shad Roe With Black Butter Caper Sauce

• 4 pairs shad roe
• Flour for dredging
• 2 tablespoons peanut or vegetable oil
• 6 tablespoons butter
• 3 tablespoons capers
• Lemon juice to taste
• Coarse salt and freshly ground pepper to taste
• 4 wedges lemon
• Chopped parsley to garnish

1. Pat the roe dry with paper towels and dredge them lightly with flour.
2. Heat the oil and one tablespoon butter in a large skillet and brown the roe on both sides.
3. Cover the pan and continue cooking for a further five to eight minutes, or until the roe are firm when pressed with your finger.
4. Remove them to a heated platter and keep them warm.
5. Wipe out the pan with a paper towel.
6. Add the remaining butter and cook over medium heat, stirring, until it turns light brown.
7. Add the capers and lemon juice.
8. Season with salt and pepper and pour the sauce over the roe.
9. Garnish with lemon and parsley and serve.

roe, flour, peanut, butter, capers, lemon juice, salt, lemon, parsley

Taken from cooking.nytimes.com/recipes/7669 (may not work)