Oysters Rockefeller

Name: Oysters Rockefeller
Ingredients: 16 Gulf oysters, shucked, liquor reserved (arrange oysters on open bottom shell and discard top half); Rock salt; Topping Ingredients; 2 tbsp. unsalted butter; 1 tbsp. plus 11/2 tsp. flour; 1 shallot, minced (about 1 tbsp.); 1/2 Thai chili, de-ribbed and de-seeded; 1/4 tsp. cayenne; 1/4 tsp. white pepper; 1/4 tsp. kosher salt; 1/4 cup milk; 3/4 cup clam juice; 2 cups blanched Swiss chard, chopped fine (about 10 cups of leaves, cleaned and trimmed; blanch in large pot of boiling water and shock in ice bath; cool, drain, and fine chop); 4 tbsp. plus 11/2 tsp. mascarpone; 1 tbsp. plus 11/2 tsp. pureed lime pickle

15 ingredients

1 steps

Ingredients

16 Gulf oysters, shucked, liquor reserved (arrange oysters on open bottom shell and discard top half)
Rock salt
Topping Ingredients
2 tbsp. unsalted butter
1 tbsp. plus 11/2 tsp. flour
1 shallot, minced (about 1 tbsp.)
1/2 Thai chili, de-ribbed and de-seeded
1/4 tsp. cayenne
1/4 tsp. white pepper
1/4 tsp. kosher salt
1/4 cup milk
3/4 cup clam juice
2 cups blanched Swiss chard, chopped fine (about 10 cups of leaves, cleaned and trimmed; blanch in large pot of boiling water and shock in ice bath; cool, drain, and fine chop)
4 tbsp. plus 11/2 tsp. mascarpone
1 tbsp. plus 11/2 tsp. pureed lime pickle

Directions

1

["In a large saute pan over moderately high heat, heat butter and allow it to foam and brown but not burn. Slowly sprinkle in flour, and cook at high heat, whisking constantly until a loose paste forms, about 30 seconds. Add shallot, chili, and spices, whisking constantly until the shallot is translucent, about 2 to 3 minutes.", "", "Slowly add milk, clam juice, and oyster liquor, whisking constantly, and bring to a boil. Lower heat to slowly simmer, and cook until the mixture is thickened (and the flour taste is \"cooked out\"")