Parmesan and Dijon glazed oysters with a butternut squash puree, Herbsaint flamed spinach and grilled baby fennel. This dish pays homage to some of the classic flavors of Oyster Rockefeller with the use of spinach, parmesan and Herbsaint, while using different techniques to pair those flavors with Gulf oysters.
Recipe courtesy of Red Fish Grill, New Orleans
BUTTERNUT SQUASH PUREE
- 1 large butternut squash, approximately 3 pounds, peeled, seeded and cut into large dice, 1-inch x 1-inch
- 1 quart heavy cream
- 1 quart milk
- 1 tablespoon kosher salt
- 1 teaspoon nutmeg, ground
- 1/2 teaspoon white pepper, ground
PARMESAN AND DIJON GLACAGE
- 1 cup standard hollandaise, chilled
- 1 cup heavy whipping cream, whipped till soft peaks
- 1/4 cup Dijon mustard
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon parsley, chopped
- 1 teaspoon black pepper
COMPOSING THE MAIN DISH
- 12 Louisiana Gulf oysters
- 2 cups Parmesan and Dijon glacage
- 1 cup butternut squash puree
- 8 ounces spinach
- 1 shallot, diced
- 1 tablespoon butter, unsalted
- 1/4 cup Herbsaint
- To taste salt and black pepper
- 1/4 cup olive oil
BUTTERNUT SQUASH PUREÉ
- 1 Combine all ingredients in a gallon sauce pot and bring to a boil, reduce heat to a simmer and cook until squash is very tender, approximately 20 minutes.
- 2 Strain squash, being careful to reserve cooking liquid.
- 3 Place strained squash into a blender and slowly add only enough reserved cooking liquid to the point where the puree will move consistently and smoothly. Discard remaining reserved cooking liquid.
- 4 Taste and season with salt and white pepper if necessary.
PARMESAN AND DIJON GLACAGE
- 1 In a 5-quart mixing bowl, fols all ingredients together using a rubber spatula.
COOKING THE DISH
- 1 Using an oyster knife, shuck the oysters. Discard top of shell, keep oyster seated in bottom of shell for serving "on-the-half-shell" style.
- 2 Place 1 tablespoon Parmesan and Dijon glacage on top of each.
- 3 Meanwhile, heat the butternut squash puree slowly and reserve warm.
- 4 Toss baby fennel in olive oil, and salt and pepper.
- 5 Grill the baby fennel until just tender, approximately 1 minute per side.
- 6 Heat a 10-inch skillet on medium heat, add butter and shallots. Cook for 1 minute. Take skillet away from open flame and add Herbsaint and flambé. Add spinach and warm by tossing for 30 seconds. Remove from heat.
- 7 Using a blow torch, brown glacage on oysters until brown and bubbly. If blow torch is unavailable, use the broil setting on the oven, being careful not to scorch.
- 8 Place swoosh of butternut squash puree on plate, center Herbsaint spinach on top of pureé. Arrange oysters on a line around spinach. Stack grilled baby fennel on top of spinach.