oysters rockefeller
- 6 Oysters
- 3 Oz Fresh Garlic Sautéed Spinach
- 3 Oz White Wine Cream Sauce
- 3 Oz Hollandaise Sauce
- 1 Lb Rock Salt
- 1 Tbsp Pink Peppercorn
- 2 Sprigs Flat Italian Parsley
- 1 Lemon Crown
Shuck the oysters, remove from shell and set oysters in bowl in refrigerator. Sauté the spinach in garlic until wilted, fill six half oyster shells and add one soup spoon of the white cream sauce over the spinach.
Set an oyster on top and cover with the hollandaise sauce. Repeat for the rest of the oysters.
Place oysters on a cookie sheet in the oven and cook for 6-7 minutes, until golden brown (375 Fahrenheit).
Place rock salt in a soup bowl and sprinkle pink peppercorn on top. Display the baked oysters in the rock salt and garnish with flat Italian parsley. Place the lemon crown in the center of the plate for additional garnish.
Enjoy and Bon Appetit!