Curried Sauteed Shad Roe

• 4 pair shad roe, about 1/2 pound each
• 1/4 cup milk
• 2 tablespoons flour
• 1 tablespoon curry powder
• Salt to taste if desired
• Freshly ground pepper to taste
• 1/4 cup corn, peanut or vegetable oil
• 4 tablespoons butter
• 4 thin slices lemon, seeded
• Juice of 1/2 lemon
• 1/4 cup freshly chopped parsley
• Chutney as a side dish (optional)

1. Rinse and drain the shad roe.
2. Put in a dish and add milk.
3. Turn the roe in the milk.
4. Blend the flour, curry powder, salt and pepper.
5. Remove roe from milk; dredge to coat well in the flour mixture.
6. Heat half of the oil in a skillet and cook two pair of roe.
7. When browned on one side, turn and cover closely with a lid.
8. Continue cooking until cooked through.
9. The cooking time will depend on size, from 5 to 8 minutes (very large roe may require 10 minutes).
10. To test for doneness, press down on top of the roe.
11. If they are soft, they are not done; if firm, they are.
12. Transfer the roe to a warm platter.
13. Cook the remaining roe and when done transfer them to the platter.
14. Pour off the oil from the skillet and add the butter.
15. Cook, swirling it around, until it is hazelnut brown.
16. Pour this over the roe.
17. Garnish the top of each pair of roe with one lemon slice and sprinkle lightly with lemon juice and parsley.
18. Serve, if desired, with chutney on the side.

shad roe, milk, flour, curry powder, salt, freshly ground pepper, corn, butter, thin slices lemon, lemon, freshly chopped parsley

Taken from cooking.nytimes.com/recipes/4852 (may not work)