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.
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Ingredients
|
12 |
|
oysters, Gillardeau, no. 3 |
|
¼ |
|
green onions |
|
¼ |
bunch |
watercress |
|
5 |
g |
chervil |
|
5 |
g |
celery leaf |
|
3 |
g |
tarragon |
|
20 |
g |
spinach |
|
100 |
g |
butter |
|
|
|
Tabasco, green |
|
|
|
breadcrumbs |
|
|
|
Pernod |
|
|
|
sea salt |
Preparation method
- Open the oysters and pour off the liquid. This is pure seawater.
- Now cut the oyster loose, including the valve muscle, and turn over. The oyster will now produce its own juice, which will create the delicate flavour.
- With a mortar and pestle or in a food processor, make a paste from the herbs, spinach, onion, butter and breadcrumbs.
- Season with a few drops of Tabasco and Pernod.
- Heat the grill.
- Sprinkle a layer of sea salt on a baking sheet and place the oysters in it.
- Cover the oysters with a thin layer of the herb paste.
- Grill the oysters for ± 3 minutes until you have a light gratin crust.
- Serve immediately with a turn of freshly ground pepper.
Serving suggestions
- As an amuse-bouche.
- As a component in an oyster tasting.
- As a component in a composition with other classic dishes.