Here's an easy way to prepare the dish:
2TB of olive oil
1TB of butter
1 TB juice of lemon
1 tsp lemon zest
1/3 cup white wine
1-1/2 TB of capers
Sea salt to taste and pepper
1TB minced parsley leaves
Extra 1TB butter
Heat olive oil and butter and swirl the top of the fish fillet in the melted butter and olive oil and swirl the skin side into the oil/butter mixture before laying the fish in the pan. After a minute, dribble the lemon juice, add the lemon zest, capers, white wine and season with salt. Cover a a minute or two - add the parsley. Cover and continue to cook another 30 seconds.
Uncover the pan and let the sauce sizzle for another minute. Remove from heat and serve.
Shad is currently available (if you're in NYC) at stores like Citarella and Lobster Place for a limited time only.
You can also do this with shad roe!
I served this with sautéed chive stems with blossoms which can be found in Chinese gricery stores - while in season too!
Post a Comment