Updated Tuesday, March 29th, 2005
Total Time: 30
Yield: 4 appetizer-size or 2 main-dish servings
In a large nonstick skillet over medium heat, melt 1 tablespoon butter until foamy and add the roe bundles, seam side up. Cook gently about 1 minute, then turn each piece. Place pan in oven and cook until done, about 8 to 10 minutes or when internal temperature reaches 135°. Drain roe bundles on paper towels; keep warm. Reserve the drippings.
In a heavy Dutch oven or other large pan, melt the remaining 2 tablespoons butter over medium heat and add shallot and garlic. Cook, stirring 1 minute, then add the greens and scallions. Continue to stir as greens wilt, about 3 minutes. Stir in lemon juice and drippings, then adjust seasoning with salt and pepper if necessary.
To serve, slice the roe crosswise into 1/2-inch disks with a very sharp knife, then arrange around the braised greens. Serve with warm crusty bread.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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