Prep Time: 24 hours, 5 minutes
Cook Time: 20 minutes
Total Time: 24 hours, 25 minutes
- 4-6 lobes of shad roe
- 1 T. salt
- 6-10 pieces of smoky, thick-cut bacon
- Flour for dusting
- 1 lemon, quartered
- Fresh herbs such as chervil, fennel or parsley to garnish
Mix the salt and 2 cups cold water until it's dissolved. Submerge the roes in the salt water and let soak in the fridge overnight.
Slowly cook the bacon in a pan until crispy, then set aside to drain.
Meanwhile, flour the roes and set aside until the bacon is done.
When the bacon is finished, turn the heat to medium-high and cook the shad roe for 1 minute. Turn the heat down to medium, then cook for another 2-3 minutes, until golden. Turn and cook the other side for 2-3 minutes. No longer! Overcooked roe is chalky and nasty.
To serve, arrange bacon on a plate, place the fresh herbs on the bacon and then the roes on top. Serve with a lemon wedge.