Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Set shad roe
Salt; to taste
White pepper; to taste
1 tb Flour
1/4 lb Sliced bacon
- cut into 1/2-in pieces
1 ts Butter
1 tb Pernod; or Ricard
1 tb Lemon juice
1 tb Finely chopped parsley

USING A SMALL KNIFE, carefully separate the 2 lobes of roe, then
prick the membrane several times with the tip of the knife. Sprinkle
with salt and pepper. Lightly dust the roe with flour and set them
aside on a plate. Combine the bacon and butter in a medium skillet
over medium heat and cook, stirring, about 3 minutes. Add the roe and
continue to cook about 5 minutes on each side. Add the Pernod, lemon
juice and parsley and cook 30 seconds. Arrange the roe on plates,
spoon the contents of the skillet over them and serve immediately.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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