 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
It's time that someone other than Rockefeller got some culinary recognition! Ingredients:
12 oysters, on the half shell |
1 large onion, minced |
1/4 cup flour |
1/4 teaspoon anise seed |
4 fluid ounces heavy cream |
2 fluid ounces pernod or 2 fluid ounces anise-flavored liqueur |
1 pinch salt |
1 pinch pepper |
vegetable broth or chicken broth, for deglazing the pan |
1 teaspoon tabasco sauce |
8 fluid ounces hollandaise sauce |
2 (10 ounce) packages frozen chopped spinach |
6 slices bacon, chopped |
Directions:
1. Preheat oven to 400°F.
2. Sauté the chopped bacon in a 2-quart saucepan until brown.
3. Add the onions and anise seeds.
4. Cook until the onions are slightly brown.
5. Add the flour to the pan to make a roux.
6. Cook this mixture for about 2-3 minutes.
7. Deglaze the pan with broth; stir.
8. Add the spinach and the heavy cream and cook until heated throughout; stir.
9. Adjust seasoning to taste with salt, pepper and Tabasco.
10. Wash, open, and arrange the oysters on an oven proof plate covered with rock salt or kosher salt.
11. Sprinkle each oyster with a few drops of Pernod.
12. Spoon about 1 tablespoon of the spinach mixture over each oyster.
13. Bake at 400 degrees for about 10 minutes (bake longer if the mixture has been made ahead and refrigerated).
14. Remove from the oven and top each oyster with a dollop of hollandaise sauce.
15. Return to the oven to brown the hollandaise sauce.
16. Serve hot.
|
|