For the confit potatoes:
2 cups one-inch dice Yukon gold potatoes
2 tsp. chopped fresh thyme
2 cups extra-virgin olive oil
1 Tbs. canola oil
1 tsp. kosher salt
4 oz. baby spinach
For the lemon velouté:
3 Tbs. unsalted butter
3 Tbs. all-purpose flour
1 1/2 cups low-sodium chicken stock
1/2 cup heavy cream
1 tsp. kosher salt
Zest of 1 lemon
2 Tbs. lemon juice
1/4 cup chopped fresh dill
For the shad roe:
2 (6- to 8-oz.) sets shad roe
2 eggs, lightly beaten
2 Tbs. water
1 cup all-purpose flour
1 cup cornmeal
1 tsp. kosher salt
2 Tbs. canola oil
For the confit potatoes:
Preheat the oven to 350°F.
Place the potatoes and thyme in an oven-proof dish. Cover in olive oil. Cook the potatoes in the oven until tender, about 30 minutes. Using a slotted spoon, remove the potatoes from the oil and place them on a paper towel-lined baking sheet.
Just before serving, heat the canola oil in a large skillet over medium-high heat. Just before the oil begins to smoke, add the potatoes and salt. Reduce the heat to medium and cook the potatoes until all sides are crispy, about one minute on each side. Add spinach and cook until just wilted.
For the lemon velouté:
Heat the butter in a medium saucepan over medium heat. Whisk in the flour to create a roux and continue to whisk over medium heat for three minutes. Gradually whisk in the chicken stock and cream, whisking until the mixture is smooth and comes to a boil. Add the salt and reduce the heat to low. The velouté should be thick enough to coat the back of a spoon. Cover and keep the velouté warm on the back of the stove. Whisk in the lemon zest, lemon juice, and dill when ready to serve.
For the shad roe:
Rinse the sets of roe with cold running water to remove any excess blood. Using a sharp knife, carefully separate the two lobes, being careful not to puncture the membrane.
Whisk the eggs and water together in a flat bowl. Combine the flour, cornmeal, and salt in another bowl and mix together well. Heat the canola oil in a large skillet over medium-high heat. Dip the lobes of shad roe in the egg, shaking off any excess. Dip them in the cornmeal to coat.
Add the shad roe to the skillet and brown on each side for three to five minutes for medium or eight to nine minutes for well done. The shad roe should be crispy and brown and feel firm but springy. Serve over the confit potatoes and spoon the velouté over the top.
