OYSTERS ROCKEFELLER
Provided by Tyler Florence
Categories appetizer
Time 45m
Yield 8 servings as an appetizer
Number Of Ingredients 19
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
OYSTERS WITH MEYER LEMONS AND CRACKED PEPPERCORNS
The mild acidity of Meyer lemons and the spice of ground pink and green peppercorns bring aroma and piquancy to the gentle brininess of a freshly shucked Malpeque oyster.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 1 dozen
Number Of Ingredients 4
Steps:
- Arrange oysters on a bed of crushed ice. Top each with a lemon segment. Crush peppercorns with the flat side of a chef's knife, and sprinkle over lemon. Serve garnished with lemon rounds.
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- Preheat the oven to 425 degrees. Remove the fish fillets from their packaging and run under cold tap water for a few seconds to remove the thin protective coating of ice. Use paper towels to pat each fillet very dry.
- Drizzle a little bit of olive oil on a parchment lined baking sheet and place the fillets on top. Season both sides with salt and pepper and drizzle with a bit more olive oil. Layer slices of lemon over each fillet, then scatter the rosemary and thyme sprigs on top. Drizzle with more olive oil, then bake for about 15-20 minutes, or until the flesh has turned opaque.
- While the fish is baking, make the vinaigrette. In a bowl, whisk together the meyer lemon zest, juice, garlic, minced rosemary, minced thyme, minced parsley and 3 tablespoons olive oil until combined. Season with salt and pepper to taste, then set aside.
- When the fish is done, remove the lemon slices and herbs, then use a spatula to carefully transfer each fillet to a plate. Top with a spoonful of Meyer lemon vinaigrette. Serve immediately with extra vinaigrette and Meyer lemon wedges on the side.
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