Huitres Frites Benedicte Recipe

Prepare batter

In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder and 1/2 tsp salt. In a separate bowl, beat the egg and whisk in the cold sparkling water until combined. Gently fold the wet into the dry until a slightly lumpy tempura-like batter forms. Keep batter cold in the fridge if not using immediately.

Heat oil

Pour vegetable oil into a heavy pot to a depth of about 2 inches (approx. 3–4 cups). Heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and brown slowly.

Fry oysters

Pat shucked oysters dry on paper towels. Working in batches of 3–4, dip each oyster into the batter to coat, then carefully lower into the hot oil. Fry until golden brown and crisp, about 2–3 minutes per batch depending on size. Remove with a slotted spoon to a paper towel-lined tray and season immediately with a pinch of salt. Keep warm in a low oven (200°F/95°C) while you finish remaining oysters.

In a large skillet, melt 1 tablespoon butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds (do not brown). Add the baby spinach in batches, stirring until wilted before adding more. Season with 1/4 tsp salt, 1/8 tsp black pepper and finish with 1/2 tablespoon lemon juice. Toss to combine and remove from heat. Keep warm.

Poaching technique

Bring a shallow saucepan of water to a gentle simmer (not a rolling boil) and add 1 tablespoon white vinegar. If your pan holds more water, use roughly 3 inches of water depth. Crack each egg into a small ramekin or cup.

Swirl the water gently with a spoon to create a mild vortex and slip one egg at a time into the center. Poach eggs for 3–3.5 minutes for runny yolks, or 4 minutes for slightly firmer. Use a slotted spoon to lift eggs, briefly drain on a paper towel and keep warm on a plate. Repeat for remaining eggs. Season lightly with 1/4 tsp salt when plating.

Prep

Melt the 8 tablespoons butter in a small saucepan over medium-low heat until fully melted and hot but not browned. Keep warm. Separate 3 egg yolks into a heatproof bowl and whisk them with 1 tablespoon lemon juice and the Dijon mustard (if using).

Set the yolk bowl over a saucepan of barely simmering water to create a double boiler (bowl should not touch the water). Whisk the yolks constantly until slightly thickened and warm to the touch, about 2–3 minutes. Remove the bowl from heat. Very slowly drizzle the hot melted butter into the yolks while whisking continuously to emulsify. Start by adding drops, then a thin stream as the sauce comes together. If the sauce becomes too thick, whisk in a teaspoon or two of warm water to loosen. Season with 1/4 tsp salt, 1/8 tsp cayenne (or a few dashes hot sauce) and adjust lemon to taste. Keep the hollandaise warm over a bowl of warm water or in a thermos; avoid overheating or it will break.

Preheat oven to 300°F (150°C) to keep components warm. If desired, split the croissants and lightly butter the cut sides; toast in the oven for 4–6 minutes until warm and slightly crisp.

Layer spinach

Place one warmed croissant half (or whole split, depending on preference) on each serving plate. Spoon a generous bed of sautéed spinach over each croissant.

Arrange three fried oysters on top of the spinach for each serving (12 oysters ÷ 4 servings = 3 each).

Finish

Carefully place one poached egg on top of the oysters on each croissant. Spoon about 2–3 tablespoons of warm hollandaise over each egg, allowing sauce to cascade over the oyster and spinach. Garnish with a sprinkle of chopped chives and an extra pinch of cayenne or black pepper if desired. Serve immediately with a lemon wedge on the side.