Shad Roe with Caramelized Onions.For the caramelized onions, in a medium saute sau·té tr.v. sau·téed, sau·té·ing, sau·tés To fry lightly in fat in a shallow open pan. n. A dish of food so prepared. pan, melt the butter over medium-low heat. Add the onions and saute until tender and golden brown, about 10 minutes. Add the sugar and saute until dark brown , about 10 minutes. Remove from the heat, season, and set aside keeping warm. For the onion sauce, in a medium saute pan, heat the oil over medium heat. Add the onions and saute until golden brown, about five minutes. Add the Lillet Rouge and de-glaze. Add the chicken stock and veal stock and bring to a boil. Reduce the heat and simmer until reduced by half, about 15 minutes. Remove from the heat and strain through a fine mesh sieve. Season and set aside keeping warm. For the fried onions, preheat the fryer to 350 degrees. Place the flour in a medium, shallow bowl and season. Add the onion slices and toss to coat. Place in the fryer until golden brown, about one minute. Remove from the heat and place on a paper towel-lined sheet pan to drain. Season and set aside keeping warm. For the shad roe Noun 1. shad roe - roe of shad; may be parboiled or baked or sauteed gently Alosa sapidissima, common American shad - shad of Atlantic coast of North America; naturalized to Pacific coast hard roe, roe - fish eggs or egg-filled ovary; having a grainy texture , preheat the oven to 450 degrees. In a medium ovenproof ov·en·proof adj. Capable of resisting the heat produced in a kitchen oven: an ovenproof casserole dish. ovenproof adj → refractario, saute pan, heat the butter over medium-low heat. Season the shad roe lobes, place, seam-side-up, in the pan, and saute for two minutes. Using a fish spatula spatula /spat·u·la/ (spach´u-lah) [L.] 1. a wide, flat, blunt, usually flexible instrument of little thickness, used for spreading material on a smooth surface. 2. a spatulate structure. , gently turn the shad roe over and transfer to the oven for two minutes. Remove from the heat, brush with butter, sprinkle with lemon juice, and set aside keeping warm. To serve, spoon some caramelized onions onto a plate and place a shad roe lobe on top. Spoon some onion sauce around the dish, top with fried onions, and garnish with chervil chervil (chûr`vəl), name for two similar edible Old World herbs of the family Umbelliferae (parsley family). The salad chervil is Anthriscus cerefolium. Its leaves, like those of the related dill and parsley, are used for seasoning. and lemon. For the caramelized onions: 2 tablespoons unsalted butter 2 Vidalia onions, peeled and thinly sliced 1 teaspoon granulated sugar Noun 1. granulated sugar - sugar in the form of small grains powdered sugar - sugar granulated into a fine powder refined sugar, sugar - a white crystalline carbohydrate used as a sweetener and preservative granulated sugar Salt and pepper
For the onion sauce: 2 tablespoons vegetable oil 1 1/2 pounds onions peeled, and sliced 1 1/2 ounces Lillet Rouge [R] 1 1/2 cups chicken stock 1 1/2 cups veal stock Salt and pepper to taste For the fried onions: 1 cup all-purpose flour 2 onions, peeled and thinly sliced Salt and pepper to taste For the shad roe: 2 ounces clarified butter 6 lobes shad roe Juice of 1 lemon Salt and pepper to taste For the garnish: Chervil leaves Lemon halves |
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