1 pair shad roe (approximately 6–8 oz / 170–225 g)
1 Salt, to taste
1 Black pepper, to taste
1 Oil or butter, for greasing the broiler rack
1 Maître d'Hôtel Butter, for serving
Instructions
1. Pat the shad roe dry with a clean cloth or paper towel. Sprinkle both sides lightly with salt and black pepper.
2. Preheat your broiler to high (approximately 500°F / 260°C). Position the broiler rack so the roe will sit about 4 inches (10 cm) from the heating element.
3. Grease a wire broiler rack or broiler pan rack with oil or butter to prevent sticking.
4. Place the seasoned roe on the greased rack. Broil for 5 minutes on the first side, until the surface is lightly browned and beginning to feel firm when pressed gently.
5. Carefully turn the roe using a wide spatula — the membrane is delicate and may burst if handled roughly. Broil for an additional 5 minutes on the second side, until the exterior is golden brown, the roe feels firm throughout when pressed, and the internal temperature reaches 145°F (63°C).
6. Transfer immediately to a warmed plate and top with Maître d'Hôtel Butter (compound butter made with softened butter, lemon juice, and fresh parsley). Serve at once.
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