Baked Oysters and Spinach with Curried Hollandaise
From chefmeow 18 years agoIngredients
- 2 tablespoons unsalted butter shopping list
- 4 pounds spinach coarse stems discarded leaves washed well spun dry shopping list
- 1 teaspoon freshly ground white pepper shopping list
- 1-1/2 sticks unsalted butter shopping list
- 5 large egg yolks shopping list
- 2 tablespoons fresh lemon juice shopping list
- 2 tablespoons dry white wine shopping list
- 1 teaspoon hot pepper sauce shopping list
- 1 teaspoon curry powder shopping list
- 20 oysters shucked reserving the bottom shells shopping list
How to make it
- In a large kettle melt butter over moderately low heat,
- Cook spinach covered in melted but for 15 minutes stirring occasionally.
- Drain in a colander.
- Squeeze out excess liquid from spinach then chop and season with salt and pepper.
- Let spinach cool completely.
- In a small saucepan heat butter over moderate heat until melted and foamy.
- In a blender put yolks, lemon juice, wine, salt and pepper sauce then turn machine on and off.
- With the machine at low speed add butter in a stream.
- Cover the blender and increase the speed to high and blend mixture for 1 minute.
- Add curry powder and blend well.
- Arrange reserved oyster shells on a large baking sheet.
- Put an oyster in each shell and top each one with about 1 tablespoon of spinach.
- Bake oysters in the middle of a preheated 450 oven for 10 minutes.
- Preheat broiler.
- Top each oyster with 1 tablespoon of the curried Hollandaise and broil until browned.
People Who Like This Dish 3
- ttaaccoo Buffalo, NY
- lovemybirds Dayton, OH
- trisha6341 Friendswood, TX
- chefmeow Garland, TX
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