Yves Roubaud's Oysters Rockefeller

Oysters Rockefeller

Makes one dozen oysters

For hollandaise sauce:

  • 2 egg yolks
  • 2 cups clarified butter, warm
  • 1 ounce cold water
  • 1 dash red Tabasco sauce
  • 1 dash Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon ground white pepper

In a mixing bowl over a double boiler, whisk egg yolks until they thicken and become frothy—should form a ribbon when pulled up with the whisk. Remove from heat. Continue to whisk, adding clarified butter slowly in a steady stream. Adjust thickness with water if desired. Add seasonings and reserve on low heat—should be used within 4 hours.

For spinach mixture:

  • 3 tablespoon unsalted butter
  • 2 scallions, minced
  • 1 rib celery, minced
  • 1 teaspoon fennel seed
  • 1 cup water
  • ½ pound spinach, washed and trimmed
  • 1 dash red Tabasco sauce
  • 1 dash Worcestershire sauce
  • 1 teaspoon salt
  • cracked black pepper, to taste

Saute scallion, celery, and fennel seed in butter for 2–3 minutes. Add water, let simmer for 3 minutes. Add spinach and seasonings. Cook for 5 minutes. Reserve.

To serve:

Place spinach mixture on top of each oyster on the half shell. Pour some hollandaise on top of each. Bake in 350°F oven for 5 minutes. If desired, finish oysters under broiler until golden brown. We top ours with a sprinkle of shredded Jarslberg cheese.

Yves Roubaud

Shaw’s Crab House