OYSTERS ROCKEFELLER ARE BACK
This is a recipe redemption story. The first time I cooked this dish was at The Royal York Hotel for VIP dinner in the year 2000. Then it disappeared from my list of preferred dishes until 2010 when I used it for the Seafood Restaurant at the Mandarin Oriental. II then added it to my menu in 2012 in Phuket because I thought it would work well with local Thai oysters and it truly did. Here is the recipe for your enjoyment.
Oysters Rockefeller 24 Pieces
( Recommended Freshest Available)
6 Servings 4 Pieces
each Hot Appetizer.
Ingredients:
24 Piece fresh Oysters
Shucked
110 g Butter Unsalted
100 g Onions Small dice
100 g Celery Small
Dice
200 g Green onions
Small Dice
400 g Cooked Spinach (Drained Well)
10 g Chopped garlic
10 g F our All Purpose
500 ml Cooking Cream
30 ml Pernod
5 g Sugar
20 ml Worcestershire
sauce
15 ml Louisiana Hot
Sauce
Salt To taste
Ground Black Pepper to
taste To taste
Rockefeller
Sauce
1. Sauté onions,
celery, green onions, and garlic in butter
2. Add cooked spinach
and cook until spinach is cooked
3. Add flour and mix well
4. Add whipping cream
and cook until sauce is thick and bubbly
5. Add Pernod, sugar, Worcestershire and Louisiana Gold. (Pepper sauce)
6.season to taste
using salt and pepper
7.cook approximately 10 minutes
8.pour the contents
into a blender and puree on high speed
For service:
Shuck oyster carefully
(ensure no broken shell inside) top generously with Sauce and Broil/Gratinee
until sauce lightly golden and hot all the way through.
Serve on a bed of
Coarse Rock salt garnished with Dill, Seaweed, Fennel Fronds, and Generous Lemon
Slice (No Seeds
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