683. BACON-WRAPPED SHAD ROE

serves 4


2 pair shad roe, membranes intact
4 cups water
Pinch of dried basil
1 teaspoon garlic, minced
Squeeze of lemon
Salt to taste
1⁄2 pound bacon, thinly sliced

Gently rinse the roe. Using scissors, separate the 2 halves of each pair. Poach the roe sacs in 4 cups of simmering water seasoned with the basil, garlic, lemon, and salt for 1 minute.

Using a slotted spoon, remove the roe sacs and place in a bowl filled with the broth, and cool in refrigerator for 10 minutes.

Remove and cut sacs into thirds.

Wrap each with pancetta, and secure with a bamboo skewer. Place skewers in a preheated nonstick pan, and cook over medium heat until brown on all sides. Remove from pan, saving the pan drippings to combine with your favorite vinaigrette (blood-orange-and-shallot is nice). Serve over fresh spinach and mâche drizzled with the vinaigrette.


courtesy of: Aaron Bashy / New York Magazine, April 18, 2005