Friday 2 December 2016

The Perfect Oysters Rockefeller


Here are the complete procedure for The perfect oysters Rockefeller.

  • 12 rock oysters

  • 150g spinach

  • 100g watercress (or 100g more spinach)

  • 75g butter, at room temperature

  • 1 small shallot, finely chopped

  • 2 tbsp pastis

  • Leaves from 4 sprigs of tarragon

  • 10g parsley

  • Tabasco

  • Rock salt, to serve

  • 5 tbsp dried breadcrumbs

  • Carefully shuck the oysters and pour the liquor into a jug.

  • Blanch the spinach and watercress in boiling water for 1 minute then rinse under cold water and squeeze out well.

  • Melt 1 tbsp of the butter in a small pan and soften the shallots until golden. Add the pastis and half the oyster liquor (passed through a sieve) and bubble until reduced by half. Allow to cool a little.

  • Puree the squeezed-out greens, shallot mixture and herbs with a food processor or a hand blender, then add the remaining butter and a good shake of Tabasco and pulse to combine. Taste and add more hot sauce if necessary.
  • Heat the grill and arrange the oysters on a heatproof platter covered in rock salt (this will keep them steady). Top each with a spoonful of the butter and flatten down to coat. Sprinkle with breadcrumbs and then grill for about 3-4 minutes, watching all the time, until the breadcrumbs are golden and the butter is bubbling.



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