New This Month

Eric's Sauteed Shad Roe with Bacon-Butter Sauce and Frisee


Chef Eric Ripert, of New York's Le Bernardin restaurant, shares his recipe for this spring delicacy.

  • Servings: 4

Source: Martha Stewart Living Television


  • 4 slices bacon (preferably double-smoked), cut crosswise into 1/8-inch-thick slices
  • 1/2 cup Homemade 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


  1. 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.

  2. 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.

  3. 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.

  4. 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 preparing salad.

  5. 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.

  6. 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.

Reviews Add a comment