Oysters Rockefeller

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Preparation info
  • Serves

    4

    • Difficulty

      Complex

Appears in
The Chef Book

By Chef Magazine

Published 2015

  • About

Ingredients

  • 150 g butter, cubed
  • 300 g spinach
  • A

Method

  1. Preheat the grill. Have the butter at room temperature.
  2. Blanch the spinach in a pan of boiling salted water for 30 seconds, drain well under cold running water and squeeze out as much water as possible.
  3. Put the butter, blanched spinach and all the other ingredients except the oysters and Pernod into a blender and whiz until smooth.