St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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MULLET (SHAD) ROE CREOLE:

Sauce Creole:

1/2 stick butter
1 bunch scallions (green onions) sliced
1 medium bell pepper, chopped
1 stalk celery, diced
1/2 cup (about a handful) chopped mushrooms and green olives
at least one clove garlic, crushed or diced

Cook all that stuff over a medium fire until you can see through the  
vegetables, add a cup of poultry or fish stock and one can (10 oz)  
Rotel tomatoes w/green chilies or other stewed tomatoes if you can't  
find Rotel.  Season with salt (optional, depending on your stock)  
black pepper, cayenne, thyme and a bay leaf (why do we use these things?)

Simmer about 1/2 hr, add a little sherry or white wine when serving.

Roe:

Parboil the roe for 5-7 minutes in salt water seasoned with lemon  
juice or malt vinegar.
If large, quarter the roe, sprinkle with lemon juice and season to  
taste (salt, pepper, creole seasoning).

Roll in beaten egg and dredge in cornmeal, flour, or italian bread  
crumbs - you pick.

Saute in butter (start w/1 stick more or less, depending on how much  
roe you're doing), turning frequently, till lightly browned.

Serve covered with Creole Sauce and garnished with lemon wedges and  
fresh parsley.

.......Gawd, I'm hungry!!!

- enjoy -
Andrew

From: Andrew Auld
Date: Sat, 1 Apr 2006 
To: Anglican@stsams.org 
Subject: Recipe:  Shad Roe Creole - Spring has sprung!