Bruno Albouze Oysters Rockefeller
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Oysters Rockefeller

Yields24 ServingsPrep Time1 hrCook Time25 minsTotal Time1 hr 25 minsRating

Ingredients

 1400 g Oysters (2 doz)
Compound Butter
 300 g Chard (1), washed & trimmed
 10 g Frying oil
 80 g Fennel (1), washed & chopped
 50 g Shallots (2), minced
 5 g Garlic, minced
 15 g Olive oil, or butter
 30 g Pernod
 5 g Tarragon, minced
 200 g Butter, softened
 80 g Bread crumbs
Creamed Spinach
 700 g Spinach, cleaned
 5 g Garlic cloves, crushed
 8 g Frying oil
 8 g Olive oil, or butter
 50 g Shallots, minced
 500 g Heavy cream
 20 g Pernod
 40 g Parmesan, grated

Directions

1

The oysters Rockefeller with compound butter or spinach cream can be both made ahead of time and kept frozen for up to 3 weeks.

Shucking Oysters / Steaming Process
2

This method is suitable for cooked oysters recipes only!. In a large and red hot pan, place the cleaned and chilled oysters on the bottom of the very hot pan. Pour about a cup of water and put the lid on immediately. Cook on high heat for 2 to 3 min. Remove the lid and transfer oysters onto a clean kitchen towel. Remove the top shell, detach the meat from the bottom shell and drain excess water. Add stuffing and broil.

Compound Butter Oysters
3

Scrub oysters under running and cold water. Keep refrigerated on ice and cover with a wet kitchen towel for up to a week. Wash and pad dry chard. Trim off bottom of chard stems. Separate each leave from the stem. Chop off leaves and set aside. Remove strings from the stems if necessary and cut into brunoise (small dice). Meanwhile, wash and remove the fennel outer leaf and trim off top, split in half and remove the core and cut into small dice. Mince shallots garlic and tarragon. For the chard leaves: heat a large sauté pan or pot. Drizzle oil and throw in greens and cook for a few minutes stirring constantly. Turn off the flame, cover and let leaves steam for 5 min more. Drain, let cool and squeeze out juice and chop. For the diced vegetables: In a hot skillet, melt butter and sweat shallots, fennel and garlic for bout 5 minutes on medium heat. Deglaze with Pernod and transfer mixture to a clean plate to cool. With a rubber spatula mix the room temp butter. Fold in the fennel mixture along with chard leaves, tarragon, bread crumbs. Readjust seasoning with salt and pepper if needed. Garnish each oyster with a tablespoon of the compound or roll it out into a 4 millimeter sheet between 2 sheets of parchment or silicon mat and parchment and freeze completely. Cut into ovals or rounds; depending on the shape of the oyster and place under the broiler or salamander for about 3 minutes or until light brown. Serve immediately!

Creamed Spinach Oysters
4

In a hot pot, add oil and throw in spinach and garlic. Stir swiftly on high heat until just wilted. Turn heat off, cover and let steam for a couple of minutes. Transfer greens onto paper towels and let cool. Remove garlic and discard. Squeeze out the juice well, chop and set aside. In a large hot skillet, melt fat and cook minced shallots on medium heat until they are translucent. Deglaze with heavy cream and reduce by half. Stir in the cooked and chopped spinach for about 5 minutes. Add Pernod and parmesan stir to combine and season with salt and pepper to taste. Let cool and fill each oyster to the top. Add some Gruyere shavings if desired and place under the broiler or salamander for about 3 min or until light brown. Serve immediately!

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