BACK TO SEARCH RESULTS

Oysters Rockefeller (Huitres Florentine)

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
2 - 3 oysters

Recipe ID
C00399

Ingredients
US standard
Metric
Spinach Filling:
Butter, clarified
2 ounces
60 milliliters
Garlic cloves, peeled, finely minced
4 each
4 each
Spinach, fresh
10 ounces
284 grams
Béchamel sauce
4 ounces
115 grams
Nutmeg
Pinch
Pinch
Pernod, anise flavored liqueur
1 Tablespoon
1 Tablespoon
Salt
To taste
To taste
Black pepper, freshly ground
To taste
To taste
Oysters, cleaned, shucked; top shell removed and discarded
20 each
20 each
Spinach filling (above)
16 ounces
450 grams
Hollandaise sauce, heated to 135°F (57°C)
1 quart
0.94 liter
Lemons
5 each
5 each
Preparation
  1. Gather all the ingredients and equipment.
  2. In a sauté pan, heat the clarified butter, and sauté the garlic. Add fresh spinach. Cook until thoroughly wilted. Squeeze out any excess moisture.
  3. Season with salt, fresh white pepper, nutmeg, and Pernod. Add béchamel sauce.
  4. Remove from heat, and cool quickly to reserve color and texture.
  5. Wash the oyster shells with a soft brush to remove sand and debris. Open the oysters, as demonstrated.
  6. On a sheet pan covered with crumpled aluminum foil, lay out the oysters. Top each oyster with cooled spinach filling.
  7. Bake the oysters until they become firm, about 8 minutes. Remove. (See chef notes.)
  8. Cover the oysters with hollandaise sauce, and glaze to order under the broiler or salamander.
  9. Cut the lemons into wedges for garnish.
  10. To serve, arrange the oysters on a preheated plate; garnish with a lemon wedge. Serve immediately.