Shad Roe with Bacon

Ingredients

• 2 pairs shad roe, about 1 1/2 lb
• 8 slices thick-cut bacon
• 4 tbsp unsalted butter
• 1/2 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup water
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• 1 lemon, cut into wedges
• 4 slices toasted bread

Before you cook

• Rinse the roe gently and pat it dry, taking care not to tear the membrane that holds each sac together.
• Whisk the flour, salt, and pepper together in a shallow dish.
• Chop the parsley and toast the bread.

Steps

1. Cook the bacon in a large skillet over medium heat for 8 minutes, until crisp.
2. Move the bacon to paper towels and pour off all but 2 tablespoons of the fat.
3. Dredge each roe sac in the seasoned flour and shake off the excess.
4. Add 2 tablespoons of the butter to the skillet and let it melt into the bacon fat over medium-low heat.
5. Lay the roe in the pan and cook for 4 minutes without moving it, until the underside is golden.
6. Turn the roe carefully with two spatulas so the sacs do not burst.
7. Cook the second side for 3 minutes.
8. Pour the water into the pan, cover it, and steam the roe over low heat for 5 minutes so the centers cook through.
9. Uncover the pan and check that the roe is firm and grayish-pink at the center rather than red.
10. Lift the roe onto toast on warm plates.
11. Add the remaining 2 tablespoons butter and the lemon juice to the skillet and swirl until the sauce comes together.
12. Pour the pan sauce over the roe, top with the bacon and parsley, and serve with lemon wedges.