OYSTERS ROCKEFELLER | Oysters in the oven
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OYSTERS ROCKEFELLER | Oysters in the oven
How to enjoy OYSTERS at home? If you are an oyster lover don't miss this flavorful Oysters Rockefeller Recipe baked in the oven and seasoned with truffle oil. It's soft, tender, and very delicate. Dive into a fine dining experience at home!
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OYSTERS ROCKEFELLER
Video chapters:
00:00 Oysters Rockefeller recipe
00:35 How to choose oysters
00:48 How to clean oysters
00:58 How to open oysters
01:26 How to prepare oysters
02:31 How to make a sauce for oysters
03:42 How to bake oysters in the oven
04:11 Season oysters with truffle oil
PREP. TIME: 15 min
COOK TIME: 20 min
TOTAL TIME: 35 min
SERVINGS: 2
***
INGREDIENTS
1 bunch of spinach (approx.8,81 oz.- 250 gr.)
1,76 oz / 50 gr unsalted butter
1 garlic clove
1 shallot
10 tbsp / 150 ml milk
2 tbsp flour
1,83 oz / 50 ml white wine
Kosher salt
Drops of truffle oil (optional)
RECOMMENDATIONS:
* When choosing the oysters be sure that they are fresh and alive. For that, the smell should be good and the shells should be closed, if they are opened, tap the shell, and if it closes the animal is still alive and safe to buy.
* To keep oysters fresh and alive overnight, store them in the fridge and moist with ice on the top.
* Wash oysters with a brush to avoid damaging the skin on the hands.
* For opening oysters always use a kitchen towel.
* Remove the sand from all edges with a finger, carefully keeping juice inside of the shell.
INSTRUCTIONS:
FOR SPINACH :
Heat a large pan over medium-high heat, add the garlic and sauté until fragrant approx.1 minute. Add the spinach, and stir until all spinach is wilted about 2-4 minutes. When it´s done, let it cool down and squeeze a bit.
FOR BECHAMEL:
Heat a pan over medium heat, add the butter, after shallot, and sauté till it softens.
Toss the flour and keep on stirring till the flour cooks to a golden, sandy color for about
3-5 minutes. Add the milk in portions constantly stirring, and do it several times as shown in the video until it reaches a homogeneous stage. At that moment, season with salt, add white wine, and let it evaporate for about 2 min. The consistency of the sauce should be creamy.
Finally, mix the spinach with the bechamel sauce.
Spread coarse salt into a baking pan. Place the oysters (using salt to keep shell level), reserving the oyster and its liquid at the bottom of the shell. Top with spinach mixture and parmesan.
Bake oysters in the preheated oven, uncovered, at 392 F / 200° until cheese gratinates for approx. 5 minutes.
Once it's done, add two drops of truffle oil on top of each oyster. Ready to serve!
Enjoy!
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1 x Fennel bulb Citrus oil
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Video taken by the web marketing team of
Poached Oysters and Cheese Log recipe with Maryhill wine
Here is what you'll need!
BLUE CHEESE & CHEDDAR ROLL
½ lb. quality cheddar cheese grated
½ lb. blue cheese crumbled
6 oz. cream cheese
¼ cup Maryhill Port
1 cup fine chopped walnuts
1 cup diced red grapes
BLEND together all ingredients (keep ½ cup walnuts in reserve). Form into a ball or log and wrap with plastic wrap and chill. Before serving, roll in the remainder of nuts and serve with crackers, crostini, thinly sliced apples or anything you’d like.
POACHED OYSTERS
1 lb. fresh oysters (shucked or bottled)
½ lb. butter
5-6 cloves of crushed garlic
Large bundle of basil, chopped
1 cup Worcestershire sauce
Poach oysters in butter, garlic, basil and Worcestershire sauce that has been simmering. Serve on crostini with a spoonful of sauce drizzled on each.
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