Chef Johns Oysters Rockefeller Food

OYSTERS ROCKEFELLER

Steps:

• For the oysters: Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
• For the sauce: In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup

CHEF JOHN'S OYSTERS ROCKEFELLER

Steps:

• Preheat an oven to 500 degrees F (260 degrees C). Pour rock salt into a large, shallow casserole dish.
• Combine watercress, butter, bread crumbs, green onions, celery, tarragon, Italian parsley, anise-flavored liqueur, salt, black pepper, and cayenne pepper in a food processor; blend until smooth.
• Place 8 to 12 shucked oysters on top of the rock salt. Spoon 1 to 2 teaspoons of watercress mixture a top each oyster.
• Bake in the preheated oven until oysters are firm and butter has melted, about 5 minutes. Repeat with remaining oysters.

OYSTERS ROCKEFELLER

Steps:

• Preheat oven to 450°F (230°C).
• Fill 4 tin pie plates with rock salt and arrange oysters on the half shell on each.
• In a skillet heat the butter, add the parsley, celery, shallots and garlic and cook 3 minutes.
• Add the watercress and fennel and cook until the watercress wilts, about 1 minute.
• Pour the mixture into the container of a food processor and add the remaining ingredients.
• Blend until the sauce is thoroughly pureed.
• Place 1 Tbs of the sauce on each oyster and spread to the rim of the shell.
• Bake the oysters just until the sauce bubbles, about 4 minutes.

CHEF JOHN'S OYSTERS ROCKEFELLER

Steps:

• Preheat an oven to 500 degrees F (260 degrees C). Pour rock salt into a large, shallow casserole dish.
• Combine watercress, butter, bread crumbs, green onions, celery, tarragon, Italian parsley, anise-flavored liqueur, salt, black pepper, and cayenne pepper in a food processor; blend until smooth.
• Place 8 to 12 shucked oysters on top of the rock salt. Spoon 1 to 2 teaspoons of watercress mixture a top each oyster.
• Bake in the preheated oven until oysters are firm and butter has melted, about 5 minutes. Repeat with remaining oysters.