Oysters rockefeller with romesco sauce
Ingredients
- 1/4 cup (60 milliliters) cream
- 12 oysters
- Rock salt
- 1/4 cup (60 milliliters) panko
- 2 bulbs of garlic, chopped
- Salt
- 3 lemons, lemon zest
- 1 tablespoon (15 milliliters) Parmesan cheese
- Pepper
- Olive oil
- 3 cups (710 milliliters) spinach, raw (1 1/2 cooked)
Romesco sauce:
- 1 medium shallot
- 1/2 medium tomato, chopped
- 2 medium garlic cloves, peeled
- 2 slices crusty bread (about 57 grams), cut into pieces
- 1/4 cup (60 milliliters) whole raw almonds
- 215 milliliter jar roasted red peppers, drained (about 1 cup (250 ml))
- 1/2 teaspoon (2.5 milliliters) smoked paprika
- 2 tablespoons (30 milliliters) red wine vinegar
- 1/4 cup (60 milliliters) olive oil
- 1 teaspoon (5 milliliters) Kosher salt
- Pepper
Directions
- Preheat oven to 450°F (230°C)
- Add cream to a hot saucepan and reduce by half
- Shuck oysters and lay on half shell on a baking sheet covered in rock salt.
- Pour panko into a food processor. Add garlic, salt, lemon zest, grated parmesan, pepper, and olive oil. Blitz briefly.
- Wilt spinach in a large oiled pan on high heat, with salt and pepper, for about 30 seconds. Transfer to a plate to cool down.
- Prepare your sauce. Place the onion, tomato, garlic, bread, and almonds to a large pan and roast until the bread and almonds are lightly toasted, about five to seven minutes.
- Transfer the roasted ingredients to a blender, and add roasted red peppers, paprika, salt, pepper, red wine vinegar, and olive oil. Blitz for about 20 seconds, until relatively smooth.
- Alter the heat on the oven to a low broil.
- Spoon cream from saucepan onto oysters. Top each oyster with wilted spinach and panko mixture. Place in oven on low broil.
- Remove oysters from broiler. Spoon Romesco sauce over top and serve.
