Oysters Rockefeller

Votes: 2

Time: 45 min.
Complexity: easily
Quantity: 8 as an appetizer

Oysters Rockefeller is an American restaurant-quality appetizer named after a billionaire for its exquisite flavor and rather high price at Antoine's, the New Orleans restaurant where it was invented. The oysters are baked in their shells under a green sauce and a layer of breadcrumbs. Although the restaurant keeps the green sauce recipe a closely guarded secret, many modern chefs believe it is made with spinach. Another key ingredient in oysters Rockefeller is Pernod, an anise liqueur that adds a unique flavor to the sauce. Serve oysters with chervil-infused mignonette sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Oysters

24 opened oysters on their shells
4 tablespoons unsalted butter
2 cloves garlic, crushed
1/3 cup breadcrumbs, preferably panko
2 shallots, chopped
2 cups chopped fresh spinach
1/4 cup Pernod
A little red hot sauce
2 tbsp. l. olive oil
1/4 tbsp. grated parmesan
1 tbsp chopped chervil or parsley
Rock salt
Lemon wedges, for serving

Mignonette sauce

3/4 cup champagne vinegar
2 shallots, chopped
2 tablespoons freshly ground black pepper
1 tbsp. l. chopped chervil
Juice of half a lemon

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: spinach, Anise liqueur, champagne vinegar, chervil, lemon juice

Cooking the dish according to the recipe:

Oysters:

Melt the butter in a frying pan. Saute the garlic for 2 minutes until fragrant. Place the breadcrumbs in a bowl and stir in half of the garlic butter. Set aside. Add the shallots and spinach to the remaining garlic butter in the pan and cook for 3 minutes, until the spinach is wilted. Deglaze the pan with Pernod. Season with salt and pepper, and add a splash of hot sauce. Cook for a few minutes.
Mix breadcrumbs with olive oil, Parmesan, and chervil, season with salt and pepper to taste. Spoon 1 heaping teaspoon of the spinach mixture onto each oyster, then top with a spoonful of breadcrumbs. Sprinkle a thick layer of rock salt on a baking sheet. Arrange the oysters in the salt to keep them stable.

Bake in a preheated oven at 230°C for 10-15 minutes until golden brown. Serve with lemon wedges and red pepper sauce.

Mignonette sauce:

Combine all ingredients in a small bowl. Cover and refrigerate for 1 hour before serving with the oysters (makes 3/4 cup total).

Categories:

recipe / Autumn dishes / Main courses / Fish and seafood / Appetizers / Fish appetizers / American cuisine / Tyler Florence

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