Last month I showed what Shad Roe looks like, and how to Pan fry it.
I also showed how to blanch it before freezing.
You can see that, before you go farther, at the following link:
Now I'll show how to broil a set of that Shad Roe I blanched & froze last month. Broiling is Bear's favorite way, and the way most restaurants prepare Shad Roe.
I like to make it in an all metal frying pan, so I can put it in & take it out of the hot oven a couple times during the broiling process.
First I toast a couple slices of toast, and lay them tight against each other in the pan.
Then I cover the toast with a lot of butter, to keep the toast from burning.
Then after thawing a set of blanched Shad Roe, I separate the pair, and remove all of the connective tissue.
Then I lay them on the heavily buttered slices of toast.
I then place a few slices of Bear's Hickory Smoked Bacon on top of the Shad Roe.
Then I place the frying pan in the oven, under a preheated broiler---about 7 or 8 inches from the broiler.
After the top side of the Shad Roe begins to turn brown, and the Bacon is ready to flip, I remove the pan.
Remove the Bacon from the roe, carefully flip the sacks over, flip the Bacon over & return it to the top of the Shad Roe.
Now put the pan back under the broiler.
When the Bacon begins to get too well done, remove the Bacon from the Roe.
I like to keep the Roe under the broiler for another couple minutes to get it golden brown, because I don't believe in eating raw fish eggs, but don't keep them in too long. They could get dried out & rubbery!
Remove & plate with your favorite sides.
Seven sets of fresh Shad Roe:
Five sets of blanched Shad Roe, ready for freezing:
Ready for the broiler:
Ready to flip over:
Plated with Roasted Reds, and a left over Holupki. Green beans staying hot in a separate bowl.