"Express yourself anyway you like with this recipe."
1 large or 2 small Shad roes
½ cup parsley, finely chopped
¼ cup chervil, finely chopped
2 tablespoons olive oil
1 cup all-purpose flour (like Wondra)
unsalted butter and oil, for frying
6 slices dry cured ham, thinly sliced
2 large hen eggs
6 ramp stems
kosher salt and freshly ground black pepper, to taste
1. Mix salt into one quart of water until it tastes like the sea. Submerge your roe and refrigerate for 24 hours.
2. Mix the parsley and chervil with a couple of tablespoons of olive oil. Refrigerate alongside your roe. Just remember to remove the herb oil when you reach for your roe.
3. Retrieve the roe from the brine, remove the membrane, and pat dry on a cloth or thick kitchen towel. Dredge the roe in the flour and shake off any excess.
4. Shallow fry the roe in a pan with butter and oil, basting and turning continuously over a medium heat until crispy on the outside and still medium rare on the inside of the roe sac (roughly 10 minutes).
5. While the roe is cooking, fry the eggs and wilt the ramps in the same pan. If you prefer scrambled eggs, go for it.
6. Put the eggs on the plate, followed by the roe. Pull the ham apart a little and place all over the plate, and do the same with the ramps. Finally, spoon a little of the herb oil over everything. A turn of pepper is always good, too.