The City Magazine Since 1975

Pan-Roasted Shad Roe with Scrambled Eggs & Peppadew Peppers

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For the shad roe:
2 (6- to 8-oz.) sets shad roe
2 Tbs. canola oil
1 cup all-purpose flour
2 tsp. salt
1 tsp. black pepper

For the scrambled eggs:
8 eggs
1/4 cup milk
1 tsp. kosher salt
1 Tbs. unsalted butter
8 pickled peppadew peppers, seeded and sliced
1/4 cup sliced green onion




For the shad roe:
Preheat the oven to 400°F.
Rinse the sets of roe with cold running water to remove any excess blood. Using a sharp knife, carefully separate the two lobes, being careful not to puncture the membrane.
Heat the canola oil in a large skillet over medium-high. Combine the flour, salt, and pepper. Dust the shad roe with the seasoned flour and add them to the skillet. Place the skillet in the oven. Roast the shad roe for three to five minutes for medium or eight to nine minutes for well done. (If one of the lobes bursts in the oven, you’ll hear a popping noise. This is normal.) The shad roe should be crispy and brown and feel firm but springy. Remove from the oven and lightly cover with aluminum foil if more time is needed for cooking the scrambled eggs.

For the scrambled eggs:
While the shad roe is roasting, cook the eggs. Whisk the eggs and milk together in a bowl. Add the salt. Heat the butter in a large sauté pan over medium-low heat. Once the butter begins to foam, add the eggs. Cook the eggs, stirring with a rubber spatula and scraping the egg off the bottom of the pan, until soft, eight to 10 minutes. Fold in the peppadews and green onion. Divide among four warm plates and add one lobe of shad roe to each plate.