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Oysters Rockefeller
Oysters Rockefeller
“This famous entreé, probably the most popular oyster dish, has many versions. ”
Serves
Serves
2
Time
Cooks In
20 minutes
Difficulty
Super easy
Jamie Magazine
Seafood
Starters
Quick fixes
Nutrition per serving
Plus
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
Recipe From
Jamie Magazine
By Ginny Rolfe
Tap For Method
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
Recipe From
Jamie Magazine
By Ginny Rolfe
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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.
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Recipe From
Jamie Magazine
By Ginny Rolfe
Related video
How to open oysters: Bart van Olphen