Normally, I start off the weekends with a 2X (feeds the family twice meal) however, my husband had a schedule change and the Shad Roe I bought (to surprise him with) had to wait until Saturday. Shad Roe has a very short season (a few weeks each year) and is a very strange looking yet delicious delicacy.
So, I kicked off the weekend with Shad roe grain bowls for the grown ups and a ‘deconstructed’ vegetarian grain bowl for the kids.
Saturday (1X meal – feeds your family one time)
- Shad Roe with lemon, capers and garlic sauce.
- Served over cous cous, arugula & zucchini.
- Carrots & grape tomatoes for the kids
Shad Roe is super fast to cook (i.e. 3 to 5 minutes per side) and even though it’s an elegant ‘guest-worthy’ meal, it’s typically something, I make on weeknights (because it’s both quick and only feeds the family once). The entire meal will take less than 20 minutes to put on the table for a family of four.
Shad Roe, With Lemon, Capers & Garlic Sauce
Shad (or fish):
- Shad Roe (two lobes). Or for a milder fish that the whole family can enjoy, substitute with cod or haddock fillets — change to cook time and process is noted below. Seasoned with kosher salt and ground pepper to taste.
- 2 tbsp. of lard (I know, but it’s delicious for Shad Roe) or olive oil for searing.
Sauce & garnish:
- 3 or 4 garlic cloves, sliced thin.
- Juice from one lemon
- 2 tablespoons of capers (removed from the brine)
Grain bowl components:
- ½ – 1 cup of Arugla for each grown up (or Arugla eaters)
- Prepared Cous Cous or another grain of your choice would be easy to substitute here, i.e. rice, quinoa, orzo, etc.
- Steamed zucchini – cut into rounds, about ½ large Zucchini.
Cut Carros & Grape Tomatoes (a la carte for the kids).
Steps to put this on your table:
- Place the Arugla at the bottom of two deep plates or shallow bowls (for the grown ups). Set aside.
- Cut the tomatoes & carrots for the kids, place onto the plates (not touching) and put aside.
- Prepare the Cous Cous first and while the Cous Cous is cooking….
- Heat oil (or lard) in a large frying or saucepan on medium high heat.
- When the pan is hot, gently place the Shad Roe onto the pan and sear for three to five minutes per side.
If you’re substituting with fish (i.e. haddock or cod fillets) place the fish in the hot pan, add a little of the lemon juice to the pan, cover the pan & reduce heat to medium low. Let cook for about 10 minutes per inch of fish – I would check it for doneness, i.e. if it flakes easily with a fork at the 7 or 8 minute mark).
- Place the cous cous on top of the Arugula for the grown up plates, then put about ¼ cup of the Zucchini on top f the cous cous, then top with one shad roe lobe for each grown up plate (or evenly distribute the fish fillets if substituting with fish).
- In the empty shad roe (or fish) pan, deglaze the pan with the remaining lemon juice, add the garlic cloves and toss lightly on medium heat for about 2 or 3 minutes, don’t let the garlic brown. Pour the sauce on top of the shad roe (or fish) for the grown up plates.
Did you enjoy this? For updates from momshierarchyofneeds.com join the mailing list!