In the Kitchen: Oysters Rockefeller

The Ocean State Oyster Festival brings us Chef Adi Mandel of the Bristol Oyster Bar, to show us how to make Oysters Rockefeller.


12 Oysters- Shucked still in shell

(Kale Crumbs)
1 Qt Green kale- stems removed, washed, chopped
1 Garlic clove-minced
1/2 Cup shredded parm
2 Tablespoons white wine
1/4 Cup plain bread crumbs

(Fennel Cream)
1/2 Cup minced fennel
1 1/2 Cup heavy cream
1/4 Cup white wine
1 Stalk celery chopped
1/2 Cup Pernod

(Panko Crumbs)
2 Cups Panko bread crumbs
2 Tablespoons melted butter
1 Tablespoon shredded parm


(Kale Crumbs)
In a saute pan with a little bit of oil, toast the minced garlic. Add chopped kale, stirring to coat and mix. De-glaze pan with white wine. Reduce by 3/4, add bread crumbs to bind ingredients. Remove from heat, add parmesan and mix thoroughly. Season with salt and pepper and cool.

(Fennel Cream)
In sauce pot, cook chopped celery and onion and fennel scraps in a little bit of oil. Cook till a little color. De-glaze pan with Pernod. Reduce by half, add heavy cream. Reduce by half.
In separate saute pan, cook minced fennel till caramelized. Once heavy cream has reduced, strain into pan with minced fennel. Season with salt and pepper. Cool

(Panko Crumbs)
In mixing bowl mix ingredients thoroughly. Should be like wet sand consistency.

(To Cook)
Remove oyster from shell. Put small amount of fennel cream in bottom of shell. Place oyster on top of cream. Put a pinch of the cooled kale crumb on top of oyster and place in 350 degree oven and bake for 1 minute or until kale has browned. Finish with a dusting of panko crumbs on top and put back in oven till crumbs have toasted.

Plate and Enjoy!

Buen Provencho!

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