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Shad Roes, Blackford

Season all over two very fresh shad roes of one pound each with a teaspoon salt and half teaspoon paprika, then gently roll them in flour. Heat a tablespoon butter in a frying pan, add the roes, one beside another, and fry for five minutes on each side or until a nice golden colour. Remove with a skimmer and lay on a lightly buttered baking dish.

Cut two peeled potatoes into small dice pieces, wash and drain well, then arrange around the roes. Finely chop six well-cleaned, fresh mushrooms, two branches chervil, one branch parsley, half bean sound garlic, three shallots and half a green pepper. Sprinkle this mixture evenly over the roes, season with a half teaspoon salt and two saltspoons white pepper, moisten with a gill white wine and half gill water; cover the fish with a lightly buttered paper, set on the range for two minutes, then set to bake in the oven for thirty minutes. Remove, divide a half ounce fresh butter in small bits over the roes, squeeze the juice of a quarter lemon over all and serve.