Oysters rockefeller recipe
information
This delicious dish, despite the name, originated in New Orleans; it is traditionally served as an hors d'oeuvre or first course.
ingredients
Sufficient rock salt to cover the bottom of 2 large baking dishes in a layer about 1 cm (1/2 in) thick
4 Spring onions (scallions), finely chopped
2 Celery stalks, finely chopped
225 g (8 oz) Cooked spinach
3 Parsley sprigs
Salt and pepper to taste
1/4 tsp Cayenne pepper
50 ml (2 fl oz) 1/4 cup Single (light) cream
1 Tbs Pernod
36 Oysters, one shell removed
4 Spring onions (scallions), finely chopped
2 Celery stalks, finely chopped
225 g (8 oz) Cooked spinach
3 Parsley sprigs
Salt and pepper to taste
1/4 tsp Cayenne pepper
50 ml (2 fl oz) 1/4 cup Single (light) cream
1 Tbs Pernod
36 Oysters, one shell removed
method
1. Preheat the oven to very hot 230°C (Gas Mark 8,450°F).
2. Spread the rock salt over the bottom of two large baking dishes.
3. Put the spring onions (scallions), celery, spinach, parsley, salt, pepper, cayenne and cream in an electric blender and blend to a puree. Transfer the puree to a bowl. Stir in the Pernod.
4. Divide the oysters equally between the baking dishes, then cover each one with a little vegetable puree. Put the dishes into the oven and bake for 4 minutes.
5. Transfer the oysters to a warmed serving dish and serve.
2. Spread the rock salt over the bottom of two large baking dishes.
3. Put the spring onions (scallions), celery, spinach, parsley, salt, pepper, cayenne and cream in an electric blender and blend to a puree. Transfer the puree to a bowl. Stir in the Pernod.
4. Divide the oysters equally between the baking dishes, then cover each one with a little vegetable puree. Put the dishes into the oven and bake for 4 minutes.
5. Transfer the oysters to a warmed serving dish and serve.
serving amount
serves 6
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