Gastronomixs

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.

Oysters Rockefeller

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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.

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