Shad Roe With Bacon and Mushrooms

• 4 slices thick-cut bacon, cut into 1-inch pieces
• 2 shad fillets, with skin on
• 2 pairs shad roe
• 1/2 cup milk
• Coarse salt and freshly ground pepper to taste
• Flour for dredging
• 13 cup peanut or vegetable oil
• 3 tablespoons unsalted butter
• 1/2 pound mushrooms, sliced thin
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1/2 cup creme fraiche
• Juice of 1 lemon
• 2 tablespoons chopped flat-leaf parsley

1. Fry the bacon until it is crisp, drain it and warm it in a low oven.
2. Cut the shad fillets in half and place them with the roe in the milk.
3. Remove them, season them with salt and pepper and dredge them lightly in the flour, shaking off any excess.
4. Using a nonstick pan, heat the peanut or vegetable oil and saute the fillets and the roe until they are golden on both sides.
5. (This can be done in two batches if necessary).
6. Turn heat down and cook four to five minutes.
7. Handle roe carefully to prevent them from splitting.
8. Remove to heated platter and keep warm.
9. While the fish is cooking, heat the butter in another pan.
10. Add the mushrooms and thyme and cook until the former are golden brown.
11. Stir in the creme fraiche and the lemon juice and season to taste with salt and pepper.
12. Pour the sauce onto the fish and sprinkle with parsley and bacon.
13. Serve at once.

bacon, shad fillets, roe, milk, salt, flour, peanut, unsalted butter, mushrooms, thyme, creme fraiche, lemon, flatleaf

Taken from cooking.nytimes.com/recipes/5620 (may not work)