4 slices bacon (preferably double-smoked), cut crosswise into 1/8-inch-thick slices
1/2 cup chicken stock
4 tablespoons cold unsalted butter, cut into small pieces
fine sea salt and freshly ground white pepper
1 pair shad roe (preferably jumbo)
wondra flour, for dusting
2 tablespoons grapeseed oil
1 tablespoon balsamic vinegar
1/4 teaspoon chopped garlic
2 tablespoons extra-virgin olive oil
1 head frisee
Make the sauce: Place bacon in a medium skillet, and cook
over high heat until bacon is golden and just crisp. Remove 2
tablespoons bacon, and drain on a paper towel-lined plate; set aside.
Continue cooking the remaining bacon until very crisp but not blackened.
Transfer to a fine sieve; discard bacon fat. Transfer crisp bacon to
the jar of a blender.
Meanwhile, in a small saucepan, bring chicken stock to a
boil over high heat. Add butter, piece by piece, whisking constantly
until incorporated. Add the chicken-stock mixture to the blender, and
blend on high speed until bacon is pureed. Season with salt and pepper.
Set aside in a warm place until ready to serve.
Cook the shad roe: Preheat the oven to 400 degrees. Using a
sharp knife, trim shad roe, and divide into 2 pieces, being careful not
to tear the membrane. Pour flour into a shallow bowl, and season with
salt and pepper; dust pieces lightly with the flour.
In a medium nonstick ovenproof saute pan, heat grapeseed oil
over medium heat. Add shad roe, and cook until golden, 2 to 3 minutes.
Turn, and transfer the saute pan to the oven until roe is cooked
through, 3 to 4 minutes. Remove from saute pan, and set aside while
Make the salad: In a large bowl, combine vinegar, garlic, 1/4
teaspoon salt, and a pinch of pepper. Whisk to combine. Slowly add
olive oil, whisking constantly, until combined. Add frisee and the
reserved bacon; toss to combine.
To serve: Slice the shad roe crosswise on the bias into
1/2-inch-thick slices. Divide among four plates. Spoon the bacon sauce
over, and serve immediately with the frisee salad on the side.
bacon recipe courtesy of: Chef Eric Ripert, Le Bernardin, 155 W 51st Street, New York, New York 10019; Martha Stewart Living Television