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Gourmet Center
108
Oysters Rockefeller +
Serves 4-6
Ingredients
16 oysters
4 c baby spinach
½ c celery, 1/8 inch dice
½ c fennel bulb, 1/8 inch dice
¼ c onions, 1/8 inch dice
2 tbsp heavy cream
1 tbsp butter
Parmesan cheese, shredded, enough to
sprinkle on all oysters
1 tsp olive oil
Method
Wash and shuck all the oysters. Save
bottom shells and strain all the liquid
into a bowl.
Place shucked oysters on a dinner plate
and cover with plastic wrap. Place into
refrigerator.
Place 1tsp olive oil into a non-stick
pan. Add in baby spinach, cook until
just wilted. Finely chop and reserve.
Allow spinach to cool.
In the same non-stick pan add butter
and when melted add onions and sweat
until translucent.
Next add the celery and the fennel.
Cook unitl slightly soft, about
5minutes. Add in the juice from the
oysters and reduce until evaporated.
Mix all the vegetables together and add
in the heavy cream.
To assemble, place the oyster shells on
the Miele Universal Tray. Place a
shucked oyster into each one. Next,
spoon in the vegetable filling into all of
them. Sprinkle the top with parmesan
cheese.
Select the MasterChef + program for
Oysters Rockefeller +.
Follow the directions in the display.
Recommended settings
Gourmet Center \ MasterChef + \ Shellfish
+ \ Oysters Rockefeller +
Cooking time:
approximately 25 min
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