I melted a couple of tablespoons of sweet butter in a large skillet with an equal amount of olive oil. When it got hot, I placed the shad fillet in the skillet skin side down. I had already salted and peppered the fillet.
I spooned some of the butter/oil over the top of the fillet and, after two minutes on the stove top, I placed the skillet in a pre-heated, 350 degree oven.
For the roe set, I had soaked them for an hour or so in some cool water with a hit of fresh squeezed lemon juice. Then I rinsed the set and patted it dry.
I gently separated the sacks and dusted them with some flour seasoned with white pepper and salt.
I heated up some bacon fat in small skillet over medium low heat and placed the roe set into the fat.
Meanwhile, I pulled the pan with the fillet out of the over and set it back on the stove top over medium heat. I let it cook for a couple of minutes and then poured in about 3 ounces of white wine. Turning the flame up to medium high, I let the wine reduce by half. Then I added a couple more tablespoons of butter and a few ounces of heavy cream. I removed the fish to a plate and kept it warm while continuing to sitr and reduce the wine/butter/cream mixture.
The roe set I turned over just as it was crisping up…about three minutes. I let the roe continue to cook for another three minutes or so and then removed from the heat.
As the sauce thickened, I added some finely chopped parsely, tasted for seasoning and salted and peppered as needed.
I napped the fillet with the sauce and sprinkled on more chopped parsely.
The roe set I placed on the side of the plate with the fillet. I had a small sprig of bronze fennel I got out of the garden that I minced up and sprinkled over the top of the roe.
As an accompaniment, I sauteed some oyster mushrooms and put them on the plate as well.
Spring had sprung!