Felicity’s sustainable fish cookery : June.

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This dish, developed in New Orleans in 1899, was named after the richest man in America – John D. Rockefeller – as it has a very rich taste!

Oysters Rockefeller.

Ingredients-for 24 Oysters to share

I garlic clove.

Half a bag of fresh spinach.

I bunch of watercress, stems trimmed and bunch of chopped spring onions.

Unsalted butter.

Half a cup of breadcrumbs.

1 tablespoon Pernod.

Half a tsp Tabasco.

24 fresh Oysters, shucked, reserved in their shells.

Parmesan cheese ,grated.

Method

  1. Heat the oven to a high setting.
  2. Chop garlic in small food processor adding spinach, watercress and spring onions.
  3. Process until mixture is finely chopped.
  4. Place in a bowl then combine butter, breadcrumbs, Pernod, fennel and tabasco sauce in processor. Process until well blended
  5. Return spinach mixture to processor. Process briefly until mixtures are blended. Season with salt and pepper.
  6. At this point sprinkle rock-salt over a large baking sheet -half an inch deep and arrange oysters in rounded half shells on top. This keeps the shells upright and ensures they retain their juices.
  7. Top each oyster with 1Tbsp. of green vegetable mix. Sprinkle with cheese.
  8. Bake until cheese browns on top -about 8mins.

Serve hot with a refreshing drink.

Oyster Dressings-

Mother’s Ruin – Gin, lime red chilli.

Retro – Pernod, shallots, white wine vinegar.

The Wurzels – Apple, ginger, cider vinegar.

Turning Japanese – Wasabi, pickled ginger, rice wine vinegar.

Buck the Trend – Sea buckthorn, cider vinegar, Vodka, sugar.

The Frenchay – Shallots, red wine vinegar.

– or just Plain with a squeeze of lemon.

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