Oysters Rockefeller

Feature from Culinary Student at Johnson & Wales University


Spinach Filling:
Butter clarified 2 ounces

Garlic cloves peeled finely minced 4 each

Spinach, fresh 10 ounces

Béchamel sauce 4 ounces

Nutmeg Pinch

Pernod, anise flavored liqueur 1 Tablespoon

Salt To taste

Black pepper, freshly ground To taste

Oysters, cleaned, shucked; top shell removed and discarded 20 each

Spinach filling (above) 16 ounces

Hollandaise sauce, heated to 135°F (57°C) 1 quart

Lemons 5 each IMG_8872.jpg