Shad Roe

Directions

1. 1
   In a large deep saucepan, melt the butter and bring it to a mild simmer over moderate heat.
2. 2
   Set the shad roe in the butter, cover, and poach gently for 10 to 12 minutes turning once.
3. 3
   Meanwhile, prepare the sauce: Melt the butter in the saucepan set over moderate heat.
4. 4
   When the foam subsides, remove the pan from the heat and whisk in the flour.
5. 5
   Return the sauce to the heat, gradually pour in the half-and-half and whisk vigorously.
6. 6
   Cook, whisking, until the sauce thickens about 10 minutes.
7. 7
   Season to taste with salt and pepper and fold in the sorrel.
8. 8
   When the shad roe are cooked, slide a slotted spoon under them, and remove to a heated serving plate.Set aside and keep warm.
9. 9
   Continue cooking the sauce for 2 to 3 minutes, stirring with a wooden spoon, until the sorrel wilts.
10. 10
    Spoon the sauce over the shad roe.
11. 11
    Serve with steamed or boiled new potatoes, sprinkled with a combination of finely chopped lemon zest and cilantro.