Shad and Shad Roe With Lemon Shallot Butter Sauce

• 2 boneless shad fillets with skin, about 1 1/2 pounds
• 2 pairs shad roe
• Salt and freshly ground pepper to taste
• 2 tablespoons olive oil
• 4 tablespoons butter
• 3 tablespoons finely chopped shallots
• 2 tablespoons lemon juice
• 2 tablespoons finely chopped parsley

1. Cut the shad fillets in half crosswise.
2. Season the fillets and roe with salt and pepper.
3. Heat 1 tablespoon oil in each of two nonstick skillets and add the fillets skin side down in one pan.
4. In the other pan add the roe and cook both over medium heat for 3 minutes, shaking the pans.
5. Then turn the fillets and roe and cook for 3 minutes more.
6. (It is a good idea to cover the pan with the roe while cooking to prevent splattering.)
7. Remove the fish with a slotted spatula to a warm serving plate or platter.
8. Separate each pair of roe lengthwise.
9. Place a half on top of each piece of shad.
10. In one of the skillets, add the butter and shallots.
11. Cook and stir until wilted.
12. Add the lemon juice and the parsley.
13. Cook briefly while stirring, and then pour the mixture over the fish and serve.

skin, roe, salt, olive oil, butter, shallots, lemon juice, parsley

Taken from cooking.nytimes.com/recipes/9839 (may not work)