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Fresh Catch of the Day: Oysters Rockefeller

2 months ago

Cap off your night with a glass of wine and a few golden-baked oysters topped with luscious cream sauce and herbs!

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Oysters Rockefeller

Makes 5-6 servings

12 Fresh oysters, shucked, shells reserved

*Fine breadcrumbs, for sprinkling

*Grated Parmesan cheese

*Lemon wedges

SPINACH CREAM SAUCE:

4 Tbsps Butter

2 tsps Olive oil

1 White onion, chopped

2 Celery stalks, chopped

½ cup Chopped spring onions

2 cups Spinach leaves, chiffonade

1 Tbsp Flour

1 cup All-purpose cream

1 Tbsp Worcestershire sauce

1 tsp Hot sauce, plus more for serving

¼ tsp Cayenne pepper

*Salt and pepper, to season

  1. Heat two tablespoons of butter and olive oil in a saucepan. Sauté onions, celery, spring onions, and spinach. Cook until spinach leaves are wilted and reduced in volume.
  2. Add the rest of the butter and melt, then mix in the flour until it coats everything.
  3. Gradually add the all-purpose cream in low heat while continuously stirring to form a smooth and even sauce consistency.
  4. Add in the Worcestershire sauce, hot sauce, cayenne pepper, then season with salt and pepper. Cook sauce over low heat until it turns into the consistency of a soft paste. Remove from heat and let cool.
  5. Arrange oysters in half shells on a baking tray then top each with a tablespoon of the spinach cream sauce. Sprinkle with breadcrumbs then grated Parmesan cheese. Bake in a preheated 450°F oven for about eight minutes or until the topping turns golden brown.
  6. To serve, prepare a serving platter with a bed of rock salt. Arrange baked oysters on the rock salt with lemon wedges and a bottle of hot sauce on the side. 
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