A week or so ago in a thread on shad roe being back on the market, someone noted they had seen it served at Perry's in Adams Morgan on a bed of grits. I thought irt sounded interesting and promised to try it at home. One poster thought the textures might be too similar but asked for a report back. Here it is:
My wife and I had it for lunch today. Poached the shad roe in the usual copious quantity of unsalted butter, made the grits with salt and a bit of crushed red pepper. Served the shad roe over a plate of warm grits, poured the by now browned butter over all and added a bit of freshly chopped Italian parsley. Salt and freshly ground black pepper to taste. I thought it was excellent, and my wife liked it as well but prefers the version over toast points for the texture difference. A friend of mine tried it at his house and liked it as much as I did. I suspect the texture issue is just going to be a matter of personal taste, but really liked the fishy brown butter on those grits.