Rockefeller au gratin oysters: recipe to show off on New Year's Eve

Desserts

Oysters, whether or not they have pearls inside, are considered a luxury delicacy, although nowadays they are not more expensive than other gastronomic products and we can all buy them from time to time for a special occasion. Perhaps due to that association with an exclusive product, the recipe for oysters au gratin Rockefeller arose, which we are going to tell you about today.

It seems that this dish was created in Jules Antoine's restaurant in New Orleans in 1899, and it was so delicious that its name was associated with the richest man in the world at that time, the millionaire Rockefeller. The original recipe was lost and the one we are showing you today is the interpretation of the August L'Ecoffier school of how this dish should be. It is even said that to achieve the legendary green color that Jules Antoine added a touch of absinthe, the most popular drink at the time.

Ingredients

For 2 persons
  • Oysters 4
  • Fresh spinach 100 g
  • Shallot 1
  • Butter 50 g
  • Garlic clove 1
  • Panko 15 g
  • Parmesan 15 g
  • Salt and pepper to taste
  • Anise liqueur (a splash) 10 ml

How to make Rockefeller oysters

Difficulty: Easy
  • Total time 10 m
  • Elaboration 5m
  • Cooking 5m

We start by preparing a garlic butter. We chop the tooth very fine and sauté it with the butter for a few minutes. Then we take out half of that butter and put it in a bowl to which we add the panko-type breadcrumbs, salt, pepper and Parmesan, stirring and making a mixture to cover the oysters at the end of preparation and gratinate them.

In the other half of the garlic butter that we have in the pan, add a very chopped shallot and fry it for a couple of minutes. Add the spinach leaves and stir until they are very reduced. Then we deglaze with a little anise, Pernaud or any aniseed liquor.

We open the oysters and arrange them in a baking dish with coarse salt so that they remain firm without spilling their liquid. Fill the oysters with a layer of the Pernaud spinach and another layer of the breadcrumb mixture.

Grill for two or three minutes with the oven door ajar and at a temperature of 225ºC, making sure they do not burn too much. We serve in the same oven dish, calculating one or two oysters per person.

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