[1]1 pair fresh shad roe per serving (each pair should weigh about 6 oz.)
2 thick slices smoked bacon per serving
s&p
flour and butter for cooking
Lemon wedges for garnish
Balsamic vinegar for garnish
Cook bacon low and slow until crisp. The low heat will keep it from curling. Drain on paper towels.
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Sprinkle a little salt and pepper on both sides of the roe. Dredge in flour, shaking off excess.
Add enough butter to a pan so that you'll have about 1/4" of melted butter to cook the roe in. Get it good and hot and when the butter stops foaming (but before it browns) carefully lay the shad roe into the pan. Do not crowd.
Sauté for 3 minutes per side, turning carefully so as not to rupture the sacs.
Remove from pan, blot with paper towels. Sprinkle a few drops of balsamic vinegar. Lay a strip of crisp bacon over each, serve with lemon wedges (which help cut the richness) and enjoy.
No matter what your chronological age, everyone's a little shadster with this winner.