Shad Roe With Bacon

• 2 pairs shad roe
• 2 strips bacon
• 1 tablespoon safflower oil
• 1 tablespoon unsalted butter
• Coarse salt and freshly ground pepper to taste
• 2 lemon quarters

1. Cut the pairs of roe in half, taking care not to damage the membrane.
2. Wipe them dry with paper towels and set aside.
3. Cook the bacon in a large skillet (preferably cast iron) and drain on paper towels.
4. Pour the fat from the skillet and wipe the pan with a paper towel.
5. Add the oil and butter to the skillet and when hot, add the roe and saute on both sides until lightly browned but pinkish in the middle.
6. Do not overcook or the roe will be dry.
7. Season with salt and pepper and serve garnished with lemon.

roe, bacon, safflower oil, unsalted butter, salt, lemon quarters

Taken from cooking.nytimes.com/recipes/10705 (may not work)