• 1 pair of Shad roe
  
• 4-6 strips Bacon or Pancetta
  
• 2 ounces Olive oil
  
• 1 cup Flour
  
• 4 Shallots (peeled and sliced)
  
• 1/4 ounce Thyme
  
• 3 cloves Garlic
  
• 2 tbsp. Black Peppercorns
  
• 1/2 cup Balsamic Vinegar
  
• 1 cup Chicken stock
  
• 1 cup White wine
  
• 1/4 cup Heavy Cream
  
• 1/4 pound Butter (chilled and cubed )
  
• Salt and white pepper to taste
  

For the Sauce: In a small saucepan place the sliced shallots, thyme, garlic, whole black peppercorns, balsamic vinegar, chicken stock and wine. Reduce over medium heat until approximately 3/4 of original volume. Add heavy cream, continue cooking until reduced by half. Remove from heat and gently whisk in the butter piece by piece. Pour sauce through a strainer to remove all herbs, etc. Season with salt and pepper.

To Serve: Drain shad roe on paper towel. Pour the sauce on the plate and place roe on top. Can be served over sautéed spinach. Possible garnishes include chopped parsley and fresh bacon bits.