Name: Broiled Shad with Shad Roe Mousse
Total time: 1 1/2 hours
Yield: 6 Servings
Ingredients: 1 tablespoon sweet white wine, such as muscadine, Sauternes, or oloroso Sherry; 1/3 cup cider vinegar; Kosher salt; 1/4 teaspoon turmeric; 1 shad roe (2 lobes, 10 to 12 ounces total), each lobe split down the middle; 1 1/2 teaspoon honey; 2 tablespoons finely chopped bright, tender herbs, such as dill, basil, and mint; 2 teaspoons freshly ground black pepper, plus more to taste; 2 teaspoons fresh lemon juice (about 1 small), plus 2 lemons, cut into wedges, for garnish; 1/3 cup heavy cream; 3 large egg whites; Unsalted butter for greasing the bowl; 1 1/2 teaspoons flaky sea salt, such as Maldon; 2 (14-ounce) skin-on shad fillets, scaled, at room temperature; 2 teaspoons peanut or vegetable oil; 2 bunches watercress or pea shoots, for garnish

The decadent shad presentation here layers the broiled fillets with an herb-seasoned mousse made from the roe.

Recipe notes