Just a quick follow-up on the shad roe post from yesterday: The seasoning and cooking method from The Garum Factory was a success–absolutely as good as I thought it would be from looking at the recipe.

The purging over night in salt water does make a difference–I like the roe either way. If it’s your first time preparing roe, I’d recommend doing the salt-water soak.

Cooking the roe over low heat–kind of a steam-sauté) works well–it eliminates the popping and spattering that you usually get over higher heat and the texture of the roe more tender than cooked over higher heat.

The ginger added to the more traditional bacon, capers, garlic, lemon, and butter definitely adds a nice sparkle to the roe. I’d certainly recommend this as an introduction to shad roe if you’ve not tried it before.

(The roe image above is from The Garum Factory–the picture that I took did not come out well at all so–clicking on that image will take you to the original post which I reblogged.)

I just had steamed potatoes (small Yukon Golds) and a salad. A glass of the Alandra white (Portugal)  was a lovely accompaniment to the roe.

A son goût