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Ingredientes
- 4 slc bacon
- Â Â (preferably double-smoked)
- 1/2 c. homemade chicken stock
- Â Â (or possibly low-sodium canned chicken broth)
- 4 Tbsp. cool unsalted butter cut small pcs
- Â Â Fine sea salt to taste
- Â Â Freshly-grnd white pepper to taste
- 1 x pair shad roe, preferably jumbo
- Â Â Wondra flour for dusting
- 2 Tbsp. grapeseed oil
- 1 Tbsp. balsamic vinegar
- 1/4 tsp minced garlic
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 head frisee
Direcciones
- Make the sauce: Cut bacon crosswise into 1/8-inch-thick slices. Place bacon in a medium skillet, and cook over high heat till bacon is golden brown and just crisp. Remove 2 Tbsp. bacon, and drain on a paper towel-lined plate; set aside. Continue cooking the remaining bacon till very crisp but not blackened. Transfer to a fine sieve; throw away bacon fat. Transfer crisp bacon to the jar of a blender.
- Meanwhile, in a small saucepan, bring chicken stock to a boil over high heat. Add in butter, piece by piece, whisking constantly till incorporated. Add in the chicken-stock mix to the blender, and blend on high speed till bacon is pureed. Season with salt and pepper. Set aside in a hot place till ready to serve.
- Cook the shad roe: Preheat the oven to 400 degrees. Using a sharp knife, trim shad roe, and divide into 2 pcs, being careful not to tear the membrane. Pour flour into a shallow bowl, and season with salt and pepper; dust pcs lightly with the flour.
- In a medium nonstick ovenproof saute/fry pan, heat grapeseed oil over medium heat. Add in shad roe, and cook till golden brown, 2 to 3 min. Turn, and transfer the saute/fry pan to the oven till roe is cooked through, 3 to 4 min. Remove from saute/fry pan, and set aside while preparing salad.
- Make the salad: In a large bowl, combine vinegar, garlic, 1/4 tsp. salt, and a healthy pinch of pepper. Whisk to combine. Slowly add in extra virgin olive oil, whisking constantly, till combined. Add in frisee and the reserved bacon; toss to combine.
- To serve: Slice the shad roe crosswise on the bias into 1/2-inch-thick slices. Divide among four plates. Spoon the bacon sauce over, and serve immediately with the frisee salad on the side.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 4 servings | |
| Calories 369 | |
| Calories from Fat 342 | 93% |
| Total Fat 38.49g | 48% |
| Saturated Fat 13.32g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 287mg | 12% |
| Potassium 100mg | 3% |
| Total Carbs 1.99g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.08g | 1% |
| Protein 4.27g | 7% |
