Shad Roe with Mustard

Directions

1. 1
   Heat an 8- or 10-inch nonstick skillet over medium heat for a minute or two, then add the butter.
2. 2
   When it melts, gently lay the shad roe in the pan and sprinkle it with salt and pepper.
3. 3
   Cook for about 3 minutes, or until the underside is lightly browned.
4. 4
   Turn very gentlya large spatula is best for thisand season the cooked side.
5. 5
   Cook for another 3 minutes or so, again until the underside is lightly browned.
6. 6
   By this time the roe should be quite firm to the touch; if it is still soft, cover the pan and cook for another minute or two, then cut into it to check.
7. 7
   When done, the center will be red and the area surrounding it pink.
8. 8
   Transfer the roe to a warm plate.
9. 9
   Add the mustard and 1/4 cup of water to the pan; stir.
10. 10
    Raise the heat to high and stir the sauce with a wooden spoon until smooth and thick.
11. 11
    Spoon over the roe, garnish if you like, and serve immediately.
12. 12
    Shad Roe with Capers and Vinegar: In step 3, omit the mustard.
13. 13
    Instead, stir in 2 tablespoons capers, 1 tablespoon vinegar, and 2 tablespoons of water.
14. 14
    Stir until blended and the liquid is reduced by about half.
15. 15
    Spoon over the roe, garnish, and serve.
16. 16
    Shad Roe with Bacon: Omit the butter.
17. 17
    Begin by cooking 4 thick slices good-quality bacon over medium heat until the fat is rendered and the bacon is done; remove the bacon and keep warm.
18. 18
    Cook the shad roe in the bacon fat, exactly as directed.
19. 19
    Serve the shad roe and bacon with lemon wedges, garnished with fresh parsley.