Hollandaise Oysters
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 48 min.
Ready in
Ingredients
for
4
- Ingredients
- 16 Oyster (scrubbed)
- For Spinach
- 5 cups fresh Baby spinach
- 1 Tbsp olive oil
- 1 shallot (peeled and finely chopped)
- 2 Tbsps Vegetable broth
- salt (to taste)
- freshly ground peppers (to taste)
- 1 pinch Nutmeg
- For Hollandaise Sauce
- 3 egg yolks
- 2 tsps lemon juice
- 5 Tbsps dry white wine
- ½ cup softened butter
- 1 pinch salt (generous)
- cayenne pepper (to taste)
Preparation
Kitchen utensils
1 Skillet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Sieve, 1 Slotted spatula, 1 Aluminum foil, 1 Citrus juicer, 1 Plastic wrap, 1 Cookie cutter ring, 1 Can opener
Preparation steps
1.
Shuck the oysters using an oyster knife. Remove the oysters and their liquor from the shell. Scrub the inside of the deeper shell, pat dry with paper towels and set aside.
2.
For the Spinach:
3.
Rinse the spinach and spin dry.
4.
Heat the oil in a skillet set over medium heat. Sweat the shallot until soft and translucent, about 5 minutes. Add the broth and spinach leaves. Season with salt, pepper, and nutmeg. Cook spinach until wilted, about 3 to 5 minutes. Squeeze spinach dry, keep warm and set aside.
5.
For Hollandaise Sauce:
6.
In the top of a double boiler set over simmering water, beat the egg yolks, lemon juice and wine together, until the mixture is pale. Gradually add the butter, a few pieces at a time, and continue beating until the mixture thickens. Add the salt, and cayenne pepper. Remove from heat and keep warm.
7.
To Assemble:
8.
Blanch oysters for no more than 30 seconds in boiling salted water. Place prepared oyster shells on a bed of sea salt and arrange oysters on shells. Spoon Hollandaise sauce over the oysters. Garnish with spinach. Season with salt, pepper and cayenne pepper. Serve with lemon wedges.
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