Oysters Rockefeller & Belgian Osetra Caviar
Time: 60 minutes
Our locally sourced Maine oysters are highly sought after and for good reason. The cold Atlantic waters allow us to choose from the very best farms. Though we never refuse a raw oyster, this recipe is another fun way to enjoy this local delicacy. The addition of fine caviar on this American classic makes a heavenly hor d’oeurve and is sure to impress.
INGREDIENTS
Yield: 4 servings
- 2 dozen Maine Oysters
- 1/2 lb. fresh spinach
- ¼ ea. sweet onion
- 2 tbsp parmesan
- ½ C panko breadcrumbs
- 4 tbsp butter
- 4 tbsp olive oil
- 2 cloves garlic
- 4 dashes Tabasco sauce
- 2 ea. Meyer lemons
- 1 tbsp plus 4 C kosher salt for plating
- 50 g Belgian Osetra Caviar
PREPARATION
Step 1
Rinse whole oysters under running cold water.
Step 2
In a sauté pan, melt 2 tbsp butter.
Step 3
Slice and sweat 1 clove of garlic and the onion in the butter for 5 minutes or until they become translucent. Add spinach, season with salt and black pepper and cook until tender. Once the spinach is cooked, season with Tobasco, and move into a colander over an appropriately sized mixing bowl and let the excess moisture drip away while the spinach cools.
Step 4
In a sauté pan, melt the other 2 tbsp of butter and add the extra virgin olive oil and the other clove of sliced garlic. Once the garlic starts to lightly brown, remove from the heat. Add breadcrumbs to the pan, toss to coat all the breadcrumbs, reserve.
Step 5
Preheat an oven to 450F degrees. Line a sheet tray with tin foil. Add 4 C kosher salt.
Step 6
Shuck the oysters, leaving them on the half shell, and line on top of the salt keeping a flat and even surface.
Step 7
Top each oyster with spinach mixture, then breadcrumbs and parmesan. Bake in the oven for 10 minutes or until the top is golden.
Step 8
Remove from the oven, let cool for 2 minutes, arrange on a serving platter. Season with Meyer lemon juice and top generously with Belgian Osetra Caviar.
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