Try this Shad Roe with Bacon and Pernod recipe, or contribute your own.
Suggest a better descriptionUSING A SMALL KNIFE, carefully separate the 2 lobes of roe, then prick the membrane several times with the tip of the knife. Sprinkle with salt and pepper. Lightly dust the roe with flour and set them aside on a plate. Combine the bacon and butter in a medium skillet over medium heat and cook, stirring, about 3 minutes. Add the roe and continue to cook about 5 minutes on each side. Add the Pernod, lemon juice and parsley and cook 30 seconds. Arrange the roe on plates, spoon the contents of the skillet over them and serve immediately. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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Serving Size: 1 Serving (81g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 299 | ||
Calories from Fat: 248 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.5g | 37 % | |
Saturated Fat 9.7g | 49 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 43.6mg | 13 % | |
Sodium 487.3mg | 17 % | |
Potassium 155.3mg | 4 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 5.2g | ||
Protein 7.2g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 299
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