First, I have to admit that I have tried to cook shad roe on my own after having a wonderful version at a restaurant. I checked recipes to find out about the basics, but have failed miserably. So, today, seeing shad roe at my fish mongers and being quite happy about it, I asked his advice and came home quite confident that I would be successful. NO!!! Does anyone know the ins and outs of cooking this? I poached them in simmering water for 2 minutes and sauteed them in butter for 5-6 minutes (turning, so this inclues both sides.) I know I screwed up when I separated the pairs so that some eggs escaped as the sacks split a bit. It wasn't a total loss, but not pretty. I made a black butter sauce with capers, but, as I say, it wasn't perfect. Any help out there?