Anne Seranne's Shad Roe Poached in Butter

• 1 pair shad roe
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1/4 pound butter
• 1 tablespoon finely chopped parsley
• Lemon wedges

1. Trim off excess membranes.
2. Do not split pair of roe in half although they may separate as they cook.
3. Puncture roe in several places with pin.
4. Sprinkle with salt and pepper to taste.
5. Melt butter in small skillet or casserole with tight-fitting lid.
6. Add roe, cover and let cook over gentle heat about 3 minutes.
7. Using spatula, carefully turn roe.
8. Re-cover and let simmer 8 or 10 minutes on second side.
9. If roe has not split, divide carefully.
10. Transfer pieces to 2 hot serving plates.
11. Spoon a little butter over each.
12. Sprinkle with parsley and serve with lemon wedges.

roe, salt, freshly ground pepper, butter, parsley, lemon wedges

Taken from cooking.nytimes.com/recipes/4974 (may not work)