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Oysters Rockefeller

This recipe originated from French chef Jules Alciatore in 1899, and his original recipe is still a closely guarded secret. This is a variation with selected herbs and leaf greens.  In combination with the cucumber overtones of the Gillardeau oyster, the result is breathtaking.

Makes 12.

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Allergens and dietary requirements

  • Mollusks
  • Gluten
  • Celery
  • Cow's milk
  • Lactose
  • Pescetarian

Ingredients

12
Gillardeau oysters no. 2
0.25
green onions
0.25
bunch
watercress
5
g
chervil
5
g
celery leaves
3
g
tarragon
20
g
spinach
100
g
butter
as needed
tabasco
as needed
breadcrumbs
as needed
Pernod
as needed
salt

Scale recipe

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