47 Comments

    • Thanks. Yes. It’s kind of cool. You cut into the sac and the are tons of little white eggs. It sounds trying, but it’s really rich and wonderful.

  1. Very interesting an informative. Not a fish i know well or one that is available in my “neck of the woods”,. but I have heard of it.The sauce would work well for many types of fish fillets.

  2. Excellent – I don’t think I’ve ever had shad roe – I’ll have to look out for it …and as luck would have it, someone is opening a new wet fish shop opposite my house!

  3. Nice job, Amanda! Looks lovely. I’m getting hungry looking at your pictures. One minor correction: it played a role in the American War of Independence, not the Civil War. Lovely post. Ken

    • Thank you, Connor. That is high praise. I kind of agree with you. It takes a delicate touch. Your young one will get there maybe 🙂 With a gourmande as a father, how can he not?

  4. Beautiful, Amanda. That is a bountiful and fertile table to celebrate spring. I have never heard of shad roe before. This recipe looks delicious and let’s face it, browned butter makes even the best dishes better. 🙂 I’m going to have to ask for this when I go the fish market next time.

  5. Wow, Amanda. I don’t think shad roe is to be found on this side of the Atlantic, but this sure looks and sounds delicious. Hmmm brown butter and capers with anything from the sea is delicious! I’ve never eaten roe this way, I am not sure how I would like it (I am worried about the texture), but I know my mom would devoure this instantly!

    • Oh yes. I can see your mom liking it. A few people asked about the texture. It’s different from fish, but not too questionable. I’ve seen people get disgusted while watching peddle eat lobster life barbarians. I think shad is specific to the north eastern us. So are ramps. I’m so glad that I finally made something uniquely regional! I hope you’re doing welland that your cookies were a hit in Nimes as was your presentation!

  6. I used to never cook with butter until Mr. H. came into my life and insisted that some things must be made with butter for it to taste better. You’ve been a fishmonger Amanda? How cool is that! I always have plenty of questions for my fishmongers, so if you had been one of them you had better be prepared 😉 I adore roe (though my recipes have been more simple). Your recipe looks utterly delicious! Besos

    • I think cooking with butter, when not baking, is definitely worth it every now and then. I wonder if I could answer your fish questions! I do find that certain fish can’t be found in the US that is common in Europe and vice versa. A lot of them are regional…or if it does exist it has a different name. There are actually international commissions working on the problem because the fishing industry has asked for some uniform way of categorizing fish. Julia Child actually made an attempt to reconcile France and American fish through her research, which was an amazing undertaking. Interesting, right?

      • Well thats one of the problems I have, I’ve lived in so many countries that I get utterly confused with which fish are called what. I mean even within Spain different regions call them in different ways, and then in Barcelona they are in Catalan just to make things worse. I didn’t know Julia Child wanted to do that, I think it’s excellent of her!
        But don’t worry, my questions are usually easy, I often ask if this or that part is edible, and what ways would the lovely fishmonger recommend to cook it 🙂

  7. Okay, so you are less afraid of butter than I thought. 🙂 I love this! I’ve never really tried brown butter in a savory context… other than cooking gnocchi in butter that just happens to end up browning a little I guess. I can see it pairing wonderfully with seafood though. And I’ve never heard of or tasted shad roe before (unless I’ve maybe eaten it in Japan, under a different name?? Not sure, though…). Anyway, everything about this looks lovely — including that salad. I love the presentation and your photos, too.

  8. Wow Amanda! This is something I would never in my wildest dreams cook up and I love that you did! I love this post because it really is not common and yet a delicacy. I can just imagine sitting down and taking that first bite and feeling like you are royalty. 🙂 And I am sure it is completely different than Ikura, which I can not seem to get out of my mind right now. Your photographs are stunning. I wonder if I could find it over here on the West Coast.

    • I really love your thoughtful comments. I was excited to be able to cook something completely different. There is something about seasonal seafoods that really just make you feel like a part of nature. Cooking it like this made me feel like a part of tradition because like you this isn’t how I normally cook. Thanks so much.

  9. I take it that the market isn’t open for business at 3am! Ahem, the mind boggles.
    Do like the idea of this sauce. Even though I’ve started using butter in baking I very seldom use it in savoury – apart from mash. And I’ve never used brown butter before, partly as I can’t stand the smell of it. But I can imagine it would be great with white fish. Especially with ginger, shallots and garlic. Hmm, I’d even use the coriander. 🙂

      • Ah, you mean it’s open to the public at that time? I’ve only ever been to Manhattan twice, and loved it. But you don’t get to know a city as exciting as New York so well with just two visits. Outside of Paris I’d really like to live there. Hmm, how about both…I can dream!

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