Oyster Rockefeller Salad
Serves 4 (4 oz. Portions)
16 oz. Spinach (fresh, clean)
24 Oysters
8 oz. Herb Saint Vinaigrette
32 rings Red Onion (paper thin slices)
20 pcs. Asiago Cheese (slices)
Breading:
1 cup Flour
1 cup Eggwash
1 cup Cornmeal/Cornflour (seasoned)
Méthode:
Chill four (4) large dinner plates. Toss clean fresh spinach with Herb saint Vinaigrette. Place 1 oz. in center of each plate. Bread and deep fry Bread and deep fry 6-8 oysters depending on size. Place fried oysters on spinach. Sprinkle sliced red onions and then shaved Asiago cheese (5 shavings) on each salad.
Herb Saint Vinaigrette
Serves 4 (2 oz. Portions)
1/4 bunch Green Onion
1/2 tsp. Creole Mustard
1/4 tsp. Honey
1/2 tbsp. Parsley (chopped)
1 clove Garlic
1 oz. Red Wine Vinegar
1 oz. Anchovies (pureed)
2 tbl. Herb Saint Liquor
1 Egg Yolks
1/2 cup Shallots
1 cup Oil
Salt & Pepper to taste
Méthode:
In blender, place egg yolk with all ingredients except the oil. After blending, slowly drizzle the oil to meet consistency desired. Salt and Pepper to taste.
Fried Oysters
Serves 4 (Portions: 6 Oysters)
2 cups Vegetable Oil
1 cup All Purpose Flour
3 Eggs
¼ cup Milk
½ cup Cornmeal
½ cup Cornflour
1 tsp. Salt
1 tsp. Black Pepper
Méthode:
Place all purpose flour in a separate bowl and season with salt & pepper. In a separate bowl, whip 3 eggs then whip in milk. In a third bowl, combine cornmeal & cornflour then season with salt and pepper. Heat a pan over medium-high heat then add oil (oil temp. should be 350°). Dredge oysters in all-purpose flour, eggwash then cornmeal/cornflour mix. Fry oysters for 1 minute on each side. Drain and serve.
Chill four (4) large dinner plates. Toss clean fresh spinach with Herb saint Vinaigrette. Place 1 oz. in center of each plate. Bread and deep fry Bread and deep fry 6-8 oysters depending on size. Place fried oysters on spinach. Sprinkle sliced red onions and then shaved Asiago cheese (5 shavings) on each salad.
Herb Saint Vinaigrette
Serves 4 (2 oz. Portions)
1/4 bunch Green Onion
1/2 tsp. Creole Mustard
1/4 tsp. Honey
1/2 tbsp. Parsley (chopped)
1 clove Garlic
1 oz. Red Wine Vinegar
1 oz. Anchovies (pureed)
2 tbl. Herb Saint Liquor
1 Egg Yolks
1/2 cup Shallots
1 cup Oil
Salt & Pepper to taste
Méthode:
In blender, place egg yolk with all ingredients except the oil. After blending, slowly drizzle the oil to meet consistency desired. Salt and Pepper to taste.
Fried Oysters
Serves 4 (Portions: 6 Oysters)
2 cups Vegetable Oil
1 cup All Purpose Flour
3 Eggs
¼ cup Milk
½ cup Cornmeal
½ cup Cornflour
1 tsp. Salt
1 tsp. Black Pepper
Méthode:
Place all purpose flour in a separate bowl and season with salt & pepper. In a separate bowl, whip 3 eggs then whip in milk. In a third bowl, combine cornmeal & cornflour then season with salt and pepper. Heat a pan over medium-high heat then add oil (oil temp. should be 350°). Dredge oysters in all-purpose flour, eggwash then cornmeal/cornflour mix. Fry oysters for 1 minute on each side. Drain and serve.
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