Makes 2 servings
- 1 Tablespoon butter
- tarragon, fresh if you can find it, otherwise dried
- savory, preferably fresh
- 2 scallions, chopped
- 1 set (2 lobes) shad roe
- about ½ cup sweetish white wine (Riesling works very well)
Method
- Heat the scallions in the butter and herbs over medium heat until the white parts of the scallions become translucent. Then move the onions ot the side and brown one face of the roe n the butter for about 2 minutes; flip, and brown the other side about 2 minutes. Turn the heat down to low, add the wine, cover, and simmer about ten minutes.
Suggestions
- Serve with a salad of baby spinach, chopped scallions, and sliced mushrooms. And if you serve with a side of spaghetti aioli, you can spoon the wine sauce directly on top of the pasta.