The City Magazine Since 1975

Bacon-Wrapped Shad Roe with Anson Mills Polenta & Heirloom Tomato Salad

Chef Russ Moore of Slightly North of Broad’s take on bacon-wrapped shad roe
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For the heirloom tomato salad:

1 Tbs. balsamic vinegar

1 tsp. local honey

1 tsp. Dijon mustard

Juice of 1 lemon

1 tsp. kosher salt

3 Tbs. extra-virgin olive oil

2 cups diced heirloom tomatoes or halved heirloom cherry tomatoes

For the polenta:

4 cups water

2 Tbs. unsalted butter

1 tsp. kosher salt

1 1/3 cups Anson Mills polenta

For the shad roe:

2 (6- to 8-oz.) sets shad roe

8 strips apple-smoked bacon

2 Tbs. canola oil


For the heirloom tomato salad:
Put the balsamic vinegar, honey, Dijon mustard, lemon juice, and salt in a medium bowl and whisk together to combine. Slowly whisk in the olive oil. Add the tomatoes and gently toss. Cover and set aside for 30 minutes to allow the flavors to meld.

For the polenta:
Put the water, butter, and salt in a medium saucepan over high heat and bring to a boil. Slowly whisk in the polenta. Bring the mixture back to a boil, reduce the heat to low, and simmer, stirring occasionally, until thick, about 15 minutes. Cover and keep warm on lowest heat.

For the shad roe:
Rinse the sets of roe with cold running water to remove any excess blood. Using a sharp knife, carefully separate the two lobes, being careful not to puncture the membrane. Starting at its thick end, wrap each lobe with two strips of bacon. Make sure none of the lobe is left uncovered, but cut off any excess bacon.

Heat the canola oil in a large skillet over medium-high heat. Add the shad roe and brown on each side for three to five minutes for medium, or eight to nine minutes for well done. The shad roe should be crispy and brown and feel firm but springy. Serve over the polenta and add the heirloom tomato salad. Use the excess vinaigrette to sauce the plate.