Here are the complete procedure for The perfect oysters Rockefeller.
INGREDIENTS:
- 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
METHODS:
- 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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