1 pair shad roe
4-6 strips bacon
2 ounces olive oil
1 cup flour, all purpose
4 shallots, peeled and sliced
1/4 ounce thyme, fresh
3 cloves garlic
2 tablespoons black peppercorns, whole
1/2 cup balsamic vinegar
1 cup chicken stock
1 cup white wine
1/4 cup heavy cream
1/4 pound butter, chilled and cubed
salt and white pepper to taste
For the Roe: Carefully clean residual skin and fat from the roe while leaving the roe sac intact. Gently wrap 2-3 strips of bacon or pancetta around the roe. Refrigerate for about 20 minutes. Preheat oven to 350ºF. Pour about 2 ounces of olive oil into a sauté pan, heat until lightly smoking. Remove shad roe from refrigerator and roll in flour to coat. Place floured shad roe in the pan. Sauté until golden brown, turn over and repeat browning for other side. When both sides are brown, place in oven for about 10 minutes or until the roe is firm to the touch.
For the Sauce: In a small saucepan place the sliced shallots, thyme, garlic, whole black peppercorns, balsamic vinegar, chicken stock and wine. Reduce over medium heat until approximately 3/4 of original volume. Add heavy cream, continue cooking until reduced by half. Remove from heat and gently whisk in the butter piece by piece. Pour sauce through a strainer to remove all herbs, etc. Season with salt and pepper.
To Serve: Drain shad roe on paper towel. Pour the sauce on the plate and place roe on top. Can be served over sautéed spinach. Possible garnishes include chopped parsley and fresh bacon bits.
courtesy of: Chef Mike Valle, Catalina Seafood Company, Carle Place, New York