2022-4866 FinalProof 1 - Flipbook - Page 6
Oysters Rockefeller with Hollandaise
Recipe by Executive Winery Chef DJ MacIntyre | Yield: 4 servings
INGREDIENTS:
24 oysters – Puget Sound variety, 2-3"
4 cups rock salt
8 lemons – sliced 1/6
1 cup Pernod Braised Spinach – see recipe below
8 fl. oz. Hollandaise sauce – homemade or from packet
PERNOD BRAISED SPINACH:
4 Tbsp. butter – whole salted
1 Tbsp. shallots – fresh, minced fine
1 tsp. garlic – fresh, minced fine
1 lb. spinach – baby, cleaned, dried
1 fl. oz. Pernod Liqueur
METHOD:
Pernod Braised Spinach: Place the butter in a sauté pan, over medium heat, add the shallots and garlic
and cook until just tender. Add the spinach and toss until completely coated. Let the pan get hot and then
deglaze the spinach with the Pernod. Allow the alcohol to flame off. Strain off any remaining liquid and
hold at room temperature.
Oysters: Shuck the oysters, removing any broken shells. Place the oysters on a baking pan with the
rock salt and then under a broiler. Cook for 2-3 minutes. Remove from the broiler, and place the
Pernod Braised Spinach on top of the oysters in the shell. Top each oyster with Hollandaise sauce.
Lightly brown by placing under the broiler for 2-3 minutes or until the oysters bubble and the
Hollandaise is lightly browned.
Remove from the broiler. Place on a bed of warm rock salt on serving plates. Garnish with a lemon
slice and serve.
PAIR WITH:
2019 Elton Chardonnay
Vivid and graceful, the wine opens with a nose of apple, citrus, melon, white peach and hay.
Flavors of lemon, lime zest, golden apple, ginger and minerality appear on the palate to complete
the sip, along with well-balanced, lively acidity.
Peak drinkability: 2021 – 2028.
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Holiday Pairings & Gift Guide | 2022