Classic Shad Roe with Bacon

Shad are one fish where the eggs are valued more than the fish itself. Shad roe is vaguely fishy, but not overpoweringly so, and the texture is similar to a good meatball -- soft yet meaty. Shad roe cooked in bacon fat, served with lemon and a fresh spring herb is the classic way to cook this delicacy, which only comes around in late spring. The keys to this dish are very fresh roe, very good bacon and a zingy herb to accompany it. NOTE: You need to start this dish a day ahead.

Prep Time: 24 hours, 5 minutes

Cook Time: 20 minutes

Ingredients:

• 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

Preparation:

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.