Austern Rockefeller Art mit Zitronenspalten auf Salz präsentiert

Oysters Rockefeller style

35 minutes

Leicht

2 persons

Normandy oysters are known for their delicious and unique taste. This method, named after oil tycoon John D. Rockefeller, combines spinach, parsley and a creamy, crunchy texture of Parmesan and breadcrumbs. A refined and exquisite delicacy.

Ingredients

6 oysters, open with shell
150 g fresh spinach, coarsely chopped
2 tbsp butter
1 shallot, finely chopped
1 garlic clove, finely chopped
1/4 cup freshly grated Parmesan
1/4 cup breadcrumbs
2 tbsp freshly chopped parsley
Pinch of salt and fresh ground pepper
1 organic lemon (sliced, for serving)
500 g coarse sea salt (for serving)

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Defrost the oysters for approx. 2 hours at room temperature.
Melt 1 tablespoon butter in a skillet over medium heat. Add shallots and garlic and sauté lightly.
Add the chopped spinach to the pan and sauté briefly until wilted. Season with salt and pepper. Mix the parmesan, breadcrumbs and parsley in a bowl. Add the spinach mixture and mix well.
Preheat the oven to 220 °C. Place the opened oysters on a wire rack on a baking sheet. Place a tablespoon of the spinach mixture on each oyster. Melt the remaining butter, pour over the spinach mixture on the oysters and sprinkle with a little Parmesan.
Bake the oysters in the preheated oven for about 10 minutes. Once the breadcrumbs and spinach mixture is lightly browned, they are ready. Remove the oysters from the oven and garnish with lemon slices.

Tip: To serve, simply place the oysters on a layer of coarse sea salt. This means that they not only remain stable, but also look beautifully presented. The salt can then be reused for other dishes.