Oysters Rockefeller

Name: Oysters Rockefeller
Total time: 20 min
Yield: 2
Ingredients: 6 oysters in deep shells, from sustainable sources; 500 g rock salt; 3 spring onions; 1 stick of celery; a few sprigs of fresh tarragon; 1 small handful of stale breadcrumbs; a few drops of Tabasco; 1 tablespoon butter at room temperature

“This famous entreé, probably the most popular oyster dish, has many versions. ”

Serves 2

Cooks In20 minutes

DifficultySuper easy

Jamie Magazine Seafood Starters Quick fixes

Nutrition per serving

Calories 174 9%
Fat 9.7g 14%
Saturates 5.4g 27%
Sugars 0.9g 1%
Protein 11.5g 23%
Carbs 10.1g 4%

Of an adult's reference intake

Jamie Magazine

By Ginny Rolfe

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Ingredients

6 oysters in deep shells, from sustainable sources
500 g rock salt
3 spring onions
1 stick of celery
a few sprigs of fresh tarragon
1 small handful of stale breadcrumbs
a few drops of Tabasco
1 tablespoon butter , at room temperature

Tap For Method

Jamie Magazine

By Ginny Rolfe

Tap For Ingredients

Method

Shuck the oysters, then place each oyster in the deeper half of the shell.
Put the shells on a bed of rock salt in a small baking tray.
Roughly chop the spring onions and celery, then place in a food processor. Pick in the tarragon leaves, and add the the remaining ingredients.
Blitz to a paste. Season, then spoon a little on top of each oyster.
Cook under a hot grill for about 10 minutes, or until crisp and golden brown.