Oysters Rockefeller “Deconstructed”

This is truly heaven on a plate.

To make the bacon chips:

2-3 pieces of bacon, sliced as thinly as possible

Preheat the oven to 350 degrees. Cut bacon strips into 4 diamonds each (12 total). Lay the diamonds on a sheet pan lined with a silpat or parchment paper. Place another silpat or piece of parchment paper on top and another sheet pan on top of that. Bake until brown and crisp, about 15 minutes. Transfer chips to a paper towel to dry.

Make the spinach and watercress:

  • 1/4 lb. unsalted butter
  • 1 bunch watercress, stems removed, washed well, and dried
  • 3 bunches fresh spinach, stems removed, washed well, and dried
  • 2 cloves garlic, peeled and crushed
  • Salt and freshly ground pepper to taste

Heat a quarter pound of butter in a deep skillet over medium high heat until it begins to brown. Add spinach, watercress, and garlic and season well with salt and pepper. Cook until the greens are just wilted, being careful not to cook too long. Transfer the spinach and watercress to a sheet pan and allow to dry. Drain off the excess butter, remove the garlic, and finely chop the mixture. Reserve until ready to re-warm for the fully assembled dish.

Make the beurre fondue:

  • 3/4 lb. unsalted butter
  • 2 tablespoons of water
  • 1 lemon thinly sliced
  • Salt to taste

Cut the remaining butter into 1 inch cubes. Heat 2 tablespoons of water in a small saucepan until simmering. Reduce the heat and whisk in the butter pieces, one by one, whisking constantly while emulsifying the butter into the water. After incorporating the butter, your result is a smooth, velvety butter sauce. Turn off the heat, add the lemon slices to the butter and steep for about 15 minutes. Season with salt to taste. This should be kept warm on top of the stove until ready to use.

Make the oysters and serve:

  • 12 medium sized oysters, freshly shucked
  • 1 stick licorice root

Heat the beurre fondue to a simmer. Warm the spinach mixture and place in 3 neat piles on each of 4 plates. Drop the oysters in the simmering butter and poach them until they are warm and the edges begin to curl slightly, about 30 seconds. Remove the oysters with a slotted spoon to a small bowl. Place an oyster on each pile of spinach. Nape a small amount of beurre fondue on each oyster. Top each with a bacon chip. Finely grate licorice root on top and serve.


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