Oysters Rockefeller - 1

Recipe Ingredients

24		Fresh oysters - on half shell
1/4 cup	15g / 0.5oz	Chopped shallots or green onions
1/4 cup	27g / 1oz	Finely chopped celery
1 teaspoon	5ml	Finely chopped chervil - if available
1/3 cup	48g / 1.7oz	Chopped fennel
1/3 cup	48g / 1.7oz	Chopped parsley
1 cup	198g / 7oz	Butter - (2 sticks) divided
2 cups	474ml	Watercress
1/3 cup	78ml	Pernod
1/3 cup	48g / 1.7oz	Bread crumbs
		Salt and freshly ground pepper
		Cayenne pepper
		Rock salt to steady the oysters

Recipe Instructions

Saute scallions, celery and herbs in 3 tablespoons of butter for 3 minutes.

Add watercress and let it wilt. Scrape out into a blender, add Pernod and blend 1 minute.

Blend with crumbs and remaining butter. Season well.

Arrange oysters on beds of rock salt in metal containers that can be carried to the table. Dampen salt ever so lightly.

Spoon about 1 good teaspoonful of the mixture on each oyster.

Bake at 450F for about 4 minutes, or just long enough for oysters and sauce to heat through.

Source:
Randy Pollak

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.