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Shad roe with bacon & pernod
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| Artist: |
_ |
| Categories: |
Bacon, Entrees, Pork, Seafood |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 1
| | Set shad roe | | | Salt, to taste | | | White pepper, to taste | | 1
| tbsp | Flour | | 1/4
| lbs | Sliced bacon | | | - cut into ?in pieces | | 1
| tsp | Butter | | 1
| tbsp | Pernod, or Ricard | | 1
| tbsp | Lemon juice | | 1
| tbsp | Finely chopped parsley |
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Procedures:
| 1 | Using a small knife, carefully separate the 2 lobes of roe, then prick the membrane several times with the tip of the knife. | | 2 | Sprinkle with salt and pepper. | | 3 | Lightly dust the roe with flour and set them aside on a plate. | | 4 | Combine the bacon and butter in a medium skillet over medium heat and cook, stirring, about 3 minutes. | | 5 | Add the roe and continue to cook about 5 minutes on each side. | | 6 | Add the pernod, lemon juice and parsley and cook 30 seconds. | | 7 | Arrange the roe on plates, spoon the contents of the skillet over them and serve immediately. | | 8 | michael roberts - prodigy guest chefs cookbook |
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