Oysterss dressed with spinach, Recipe for Oysterss dressed with spinach (Shellfish and Seafood, Christmas's dishes)

You are here ›
- Illustrated Recipes ›
  - Fish ›
    - Shellfish and Seafood ›
      - Oysterss dressed with spinach

Shellfish and Seafood

Non-illustrated recipe - Illustrated recipe

Oysterss dressed with spinach

For : 4 to 6 servings
Time : 1 h 30
Difficulty : medium

For this recipe, you need :

40 round oysters
25 g shallots
10 cl dry white wine
500 g spinach
250 g butter
salt
pepper
4 tomatoes

Technical Stages :

	1 Prepare all the ingredients.
	2 Shuck the oysters.
	3 Save the water of the oysters in a container.
	4 Remove them from the shell.
	5 Thinly slice the shallots.
	6 Place them in a saucepan along with the white wine.
	7 Add the filtered water of the oysters. Reserve.
	8 Blanch the spinach leaves in a boiling salted water in a saucepan...
	9 ...for a few minutes.
	10 Cool in a container full of icy water to fix the colour of the spinach.
	11 Pour the oysters in the white wine and shallots mixture...
	12 ...and gently bring to simmer to poach the oysters.
	13 Once simmering, remove from the heat and leave to poach for a few minutes. Then place them on paper towel.
	14 Lay the spinach leaves flat on a clean cloth.
	15 Roll up the oysters one after another into the leaves...
	16 ...to make small packs. Keep warm.
	17 Reduce the rest of wine and shallots.
	18 Meanwhile, peel the tomatoes. Remove the flesh in petal shape and crush them in a small regular dice.
	19 When there is only one tablespoon of white wine left in the saucepan, add a bit of cold water (1 to 2 tsp.) and bring to a boil. Add chilled butter cut into pieces ...
	20 ...and thoroughly mix using a whisk. This emulsion must be made on very high heat to obtain a creamy texture.
	21 Strain the sauce using a chinois or fine sieve...
	22 ...and press well to collect maximum flavors.
	23 Add the diced tomatoes and keep warm. Adjust seasoning. Go easy with salt as the water of the oysters is naturally salted.
	24 From now, the sauce should not boil anymore or it would loose its creamy texture.
	25 Place the hot oysters nicely...
	26 ...on a plate...
	27 ...and coat them with warm sauce.
	28 Bon appétit !