I never been a fan of Shad Roe. That is until now. The problem is that when I had it in the past, it was overcooked, which makes it tough and gives it too strong a fishy flavor. The key is to cook it in bacon fat over low heat until just medium rare. Cooked that way, it has a soft texture and a wonderfully subtle flavor that combines in an extraordinary way with bacon and the runny yokes of fried eggs. The picture above is one-half of a pair of Shad Roe cooked medium rare and then sliced lengthwise through the middle. I cooked it on Saturday morning to make the most awesome breakfast sandwich. Here how:
First, sauté bacon till crisp, then remove to a paper towel to drain, and pour off most of the rendered fat.
Turn down heat to low and cook the Shad Roe in the same pan till medium rare, about 8 minutes, 4 minutes each side:
In the final two minutes of cooking the Shad Roe, fry an egg (and turn over easy):
Then slice the Shad Roe lengthwise through the middle, put on a hard roll, and season with sea salt and freshly ground black pepper:
Then top with the egg, seasoning with some more salt and pepper:
The top with bacon:
The finished sandwich:
If there is a better breakfast anywhere in the world at this precise moment, I don’t know what it is.