Happy 1st of April - Mention of Spring brings thoughts of Shad Roe and standing hip deep in frigid water...

Roe of many fish species can be eaten, if one avoids the thoughts of the toxin burdens the gametes can carry....

Savor this delicacy - Mullet roe become available in the late fall along the Gulf Coast; as do roe of the Salmon along the west coast. Shad and other herring along the Atlantic Coast in the early Spring. Walleye and Lake Trout in inland waters.

Roe can be eaten simply by washing, dredging in a little flour, cornmeal or flakes and egg, and poaching in butter in your cast iron skillet. Sprinkle with fines herbes or just parsley and tarragon, squeeze lemon over it and eat.

If you want to make like you're really a cook, and can take the time, try:

MULLET (SHAD) ROE CREOLE:
Printer version of this recipe

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