Oysters Rockefeller
This Oyster Rockefeller is great for entertaining as everything can be prepared in advance and popped in a very hot oven just before serving.
SERVES
12
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
A dozen shucked oysters
1 lemon, zested
1 bunch chervil, finely chopped
2 cloves garlic, minced
½ tsp sea salt
130g unsalted butter (at room temperature)
65g panko breadcrumbs
2 tbsp rapeseed oil
Method
Prepare a roasting tray with a bed of salt. This will provide a stable base to hold the oysters in place as you are shucking and while they are cooking.
Fold a clean tea towel in half twice lengthways. Place the oyster in the centre of the folded towel cup-side down with the hinge of the oyster facing in the direction of your more dominant hand.
Place the tip of the oyster knife at the hinge of the shell applying pressure. Twist and wiggle the knife to pop the hinge. The hinge is at the pointed end of the oyster. Angle the knife towards the cup side of the shell and run your knife towards the top side of the shell.
Turn the knife at a 90-degree angle to separate the flat side of the shell from the cup. Run the knife under the adductor muscle of the oyster to detach the oyster from the shell. Remove any shell fragments that might be present.
To make the herb butter, add the chopped chervil, minced garlic, lemon zest and sea salt to a bowl with the unsalted butter and mix well. Add one tablespoon of this mix to each oyster, placing it in on the centre of each oyster. Add the rapeseed oil to a frying pan on medium-low heat. Then add the panko breadcrumbs and toast until golden brown, stirring all the time to ensure even caramelisation. Once golden-brown set aside.
Preheat the oven to 220°C/gas 7.
Place the herb buttered oysters in the oven and bake for 6 minutes. Remove from the oven and add a heaped tsp of the toasted panko breadcrumbs. Return to the oven for a further 2 minutes.
Serve with wedges of lemon.
