Oysters Rockefeller

Name: Oysters Rockefeller
Yield: Serves 6 as an entrée
Cuisine: Australian
Ingredients: 8 spring onions (scallions), sliced; 3 tablespoons Pernod; 800 g baby spinach leaves, stems discarded, finely chopped; native oyster; Sydney rock oyster; 20 cm piece celery heart, chopped; 300 g salted butter; salt flakes, to taste; ¼ teaspoon Tabasco sauce, more or less, to taste; rock salt, for cooking and serving; 36 Pacific oysters, freshly shucked, on the half shell; 2 cups (140 g) fine fresh breadcrumbs (see Chefs’ ingredients); 1 large handful flat-leaf parsley leaves, chopped; 2 tablespoons chopped French tarragon (see Chefs’ ingredients)

Preparation info

Serves
6
as an entrée

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

This American classic was created in the late 1800s in Antoine’s Restaurant in New Orleans and named after the oil magnate John D. Rockefeller because the sauce was so rich. While there are many bad versions of oysters Rockefeller, this version is lively with fresh green flavours and an aniseed tang from the tarragon and Pernod. Janni Kyritsis served it at MG Garage Restaurant in a dish calle

Ingredients

Americas
Oceania
Australia
United States
Sydney
Starter
Fish course
Pescatarian
New Orleans

Ingredients

Method