2 pairs of Shad Roe (look for large, firm pairs, with no visible tears in the membrane)
1/4 cup Flour
1 tablespoon Cajun Seasoning
2 tablespoons of Butter
1 tablespoon small or medium Capers
Juice of 1 Lemon
4 Tablespoons White Vermouth
Salt and Pepper
Stir the Cajun Seasoning into the flour and place it into a shallow bowl or soup plate.
Using a small, sharp knife, trim the membrane and separate each pair into two lobes
Dip each piece of shad roe into the seasoned flour, turning it several times to coat it completely. Melt the butter in a frying pan just large enough to hold the shad roe. Add the roe and sauté until thoroughly brown on the first side (you only want to turn them once). Watch out for popping eggs. Turn and brown the other side. Cook just until browned. Remove roe from pan to serving dish and keep warm. Add lemon juice to pan and deglaze. Add vermouth and reduce slightly. Add capers and season with salt and pepper.
Drizzle sauce over roe and serve with rice.