Pacific Kiss - BC Oysters

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Oysters Rockefeller

by executive chef Nigel McMeans of the BlackFin Pub at the Marina, Comox, BC

(serves 4)

Spinach Mixture:

• 1/2 lrg onion sliced fine
• 1/2 lb spinach
• 2 diced garlic cloves
• 2-3 oz Pernod
• kosher salt and cracked pepper
• 2 tbsp butter
• 2-4 rashers smoked bacon
• 1/8 cup white bread crumbs

Add butter, onion, garlic and bacon to a saute pan and cook until golden. Add spinach, salt and pepper. Add Pernod... be aware of flames!
Finish with bread crumbs to soak up the juice.
Keep warm.

Hollandaise Sauce:

• 1/2 lb melted butter
• 6 egg yolks
• 3 tbsp reduction (see below)
• juice of 1/4 lemon
• 2-3 squirts of Worchester sauce
• 2 squirts Tabasco
• 2 oz water

Place eggs, reduxtion, lemon juice, Worchester sauce, Tabasco and water into a meidum size stainless steel bowl. Place bowl over a pot of simmering water to form a double-boiler, Immediately begin to rapidly stir with a whisk (do not stop stirring unless bowl is removed from the double-boiler or your eggs will scramble). After a few minutes you will find that the egg mixture will have reached the consistency of thick cream. Remove from heat and slowly pour in your melted butter (whisking rapidly until the butter is gone).
Store in a warm area of 70-80 degrees Fahrenheit.

Reduction:

• 2 chopped shallots
• 1 Bay Leaf
• 1/2 clove
• 2 peppercorns
• 3 oz white wine vinegar
• 3 oz white wine

Boil until volume is reduced by %50.

16 medium to large oysters

Place oysters flat side up on a cookie sheet to keep them from rolling. Place under over broiler until they begin to boil and pop open. Remove them from the oven. Remove the top shell and drain most of the juice. Cover them with the spinach mixture and a generous dollop of hollandaise sauce. Return to broiler until lightly browned.
Serve.

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