Baked Shad Roe with Tomato Sauce

By the RecipeCafe Archives

Ingredients

• 1 shad roe
• 1 Salted water to cover
• 0.5 tablespoon (7.5 ml) white vinegar
• 0.75 cup (180 ml) Tomato Sauce I or II (for baking)
• 0.75 cup (180 ml) Tomato Sauce I or II (for serving)
• 1 Butter, for pan

Instructions

1. 1. Bring a saucepan of salted water to a full boil. Add 1/2 tablespoon (7.5 ml) white vinegar. Gently lower the shad roe into the water — this acidulated poaching step (simmering a delicate protein in lightly acidified water to firm it gently before baking) helps set the membrane and keeps the roe intact. Cook for 15 minutes, maintaining a steady simmer; the roe will be firm to the touch and opaque throughout.
2. 2. Drain the roe and immediately transfer it to a bowl of cold water. Let stand for 5 minutes — this cold-water rest stops carryover cooking and makes the roe easier to handle without breaking.
3. 3. Heat the oven to 425°F (220°C).
4. 4. Remove the roe from the cold water and place it on a buttered rimmed baking pan, approximately 9 x 13 inches (23 x 33 cm). Pour 3/4 cup (180 ml) of Tomato Sauce over the roe.
5. 5. Bake for 20 minutes, basting with the pan sauce every 5 minutes. The roe is done when it is deep golden at the edges, the sauce is bubbling, and the interior registers 145°F (63°C) on an instant-read thermometer.
6. 6. Transfer the roe carefully to a serving platter. Pour the remaining 3/4 cup (180 ml) of fresh, warmed Tomato Sauce around it, and serve immediately.