Oysters Rockefeller Recipe

Oysters Rockefeller Directions

1. 1

   Prepare the Braised Pork Belly

   In a pot, cook the pork belly until tender. Once done, let it cool and chop into small pieces.

2. 2

   Make the Pernod Cream

   In a saucepan, melt 2 tablespoons of butter over medium heat. Add shallots and cook until translucent. Stir in the pernod and cook for another minute. Add the heavy cream and simmer until it thickens slightly. Season with salt and pepper.

3. 3

   Prepare the Spinach Mixture

   In a skillet, melt the remaining 2 tablespoons of butter and add chopped spinach. Cook until wilted, then mix in the braised pork belly. Combine well.

4. 4

   Prepare the Bearnaise Sauce

   In a bowl, whisk together egg yolks and white wine vinegar. Place the bowl over a pot of simmering water (double boiler) and whisk until the mixture thickens. Gradually add melted butter while whisking continuously. Season with salt, pepper, and pink peppercorns.

5. 5

   Assemble the Oysters

   Preheat your oven to 400°F (200°C). Place the oysters on a baking sheet. Top each oyster with the spinach and pork belly mixture, then drizzle with the pernod cream. Sprinkle breadcrumbs and parmesan cheese on top.

6. 6

   Bake the Oysters

   Bake in the preheated oven for about 10-12 minutes, until the topping is golden brown.

7. 7

   Serve

   Remove from the oven and serve warm, garnished with additional pink peppercorns if desired.