I taught this recipe for Rockefeller Oysters in my latest Fish and Seafood Course last week. What a luxurious way of serving oysters, thanks to Mr. Rockefeller!
Oysters Rockefeller
Serve as a starter – 3 to 4 oysters per person (this recipe serves 6 to 8)
Difficulty – easy, but a little effort
Preparation time – 15 minutes
Cooking time – 4 to 5 minutes
Ingredients
2 tablespoons chopped green onion
2 tablespoons chopped celery
3 tablespoons chopped fennel (optional)
3 tablespoons chopped parsley
100 g butter
1 cup watercress or spinach
3 tablespoons bread crumbs
3 tablespoons Pernod
¼ teaspoon salt
⅛ teaspoon white pepper
Dash of cayenne pepper
2 dozen oysters on half shells
Method
1. Preheat the oven to 200°C.
2. Saute onion, celery, and herbs in 3 tablespoons butter for about 3 minutes.
3. Add the watercress and allow to wilt.
4. Place this mixture, along with the remaining butter, the breadcrumbs, liqueur, and the seasoning into a blender or food processor and blend for about 1 minute.
5. Spoon 1 tablespoon of the mixture onto each oyster.
6. Place the oyster shells on a bed of rock salt, and dampen the salt slightly.
7. Bake for about 4 minutes, until the butter is melted and the oysters are heated.
I would tone down on the Pernod a little, but that's just personal preference. This is such a quick, easy, cost effective, and impressive starter! Try it and let me know what you think.
