Recipe courtesy of Dana's Kitchen
Recipe courtesy of Dana's Kitchen
Episode:
Triple D Nation: Flavortown Fill-Up
Oysters Rockefeller
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- Level: Intermediate
- Total: 1 hr 10 min
- Active: 55 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 652
- Total Fat
- 49 g
- Saturated Fat
- 28 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 26 g
- Cholesterol
- 353 mg
- Sodium
- 934 mg
- Level: Intermediate
- Total: 1 hr 10 min
- Active: 55 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 652
- Total Fat
- 49 g
- Saturated Fat
- 28 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 26 g
- Cholesterol
- 353 mg
- Sodium
- 934 mg
Ingredients
Oyster Stuffing:
Hollandaise Sauce:
Oysters Rockefeller:
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Directions
Special equipment:
an immersion blender; a mesh glove and heavy-duty oyster knife- For the oyster stuffing: Sauté the scallions, shallots and garlic in the butter in a saute pan until soft. Add the spinach and parsley. Cover and cook until the spinach is wilted. Add the wine, and cook off the alcohol. Stir in the cream until warm. Stir in the lemon juice and pastis and once again cook off the alcohol. Add the hot sauce to taste. Season with salt and pepper. Remove from the stove and puree with an immersion blender. Fold in the breadcrumbs. Store in a bowl in the refrigerator until ready for use.
- For the hollandaise sauce: Put the egg yolks in a stainless bowl. Cook them over a double boiler that fits the bowl snugly. Hold the bowl in place over the double boiler; the water should be at a simmer, not a rapid boil. Stir constantly and rapidly with a whisk, making sure not to scramble the eggs, until they form soft peaks. Remove from the heat and the double boiler and slowly ladle the melted butter into the eggs while you stir constantly, incorporating the butter completely before adding more, until it has a silky texture. As it starts to thin out slightly, add the lemon juice, still constantly stirring, then add more butter if necessary, until you are happy with the consistency of the sauce. Finish with the hot sauce to taste. Hold at room temperature, or you can refrigerate until you’re ready to stuff the oysters.
- For the oysters Rockefeller: Preheat the oven to 375 degrees F. Cover a 12-cup muffin pan with foil, slightly indenting the foil over each cup.
- Open the oysters with a mesh glove and heavy-duty oyster knife. If you don’t know how, have someone there who does know how, because it’s a learned skill and requires expertise. Line the opened oysters up in each indentation of the muffin pan, then spoon the stuffing over each oyster, spreading the mixture to cover the entire oyster. Spoon a dollop of the hollandaise over the oysters. Immediately put the oysters in the oven and bake until the hollandaise sauce begins to caramelize, 10 to 12 minutes. Put them on plates and chomp ‘em on down. Yum!
