OYSTERS ROCKEFELLER DECONSTRUCTED

Oysters Rockefeller Deconstructed image

Provided by Michael Boodro

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 9

2 to 3 pieces of bacon, sliced as thin as possible
1 pound unsalted butter
3 bunches (about 11 ounces each) fresh spinach, destemmed, washed and dried
1 bunch watercress, destemmed, washed and dried
2 cloves garlic, peeled and crushed
Salt and freshly ground pepper to taste
1 lemon, sliced thin
10 to 12 medium-size oysters, shucked
1 stick licorice root, peeled

Steps:

To make bacon chips: Preheat oven to 350 degrees. Cut bacon strips into 4 to 5 diamonds each (10 to 12 total); place on a sheet pan, then place another sheet pan directly on top. Bake until brown and crisp, about 10 minutes. Place pieces on a paper towel; pat with another paper towel to dry.
To make the spinach and watercress garnish: Heat 1/4 pound of butter in a saucepan or deep skillet over medium-high heat until browning and foamy. Add the spinach, watercress and garlic; season well with salt and pepper. Cook just until greens are wilted, about 4 minutes. Let cool, then drain off butter, remove garlic, finely chop and return to pot.
To make the beurre fondue: Cut remaining butter into 1-inch cubes. Heat 2 tablespoons water in a small saucepan until simmering; reduce heat and whisk in butter pieces, one by one, whisking constantly until mixture is smooth and thickened. Turn off the heat, add the lemon slices and steep for about 5 minutes. Season with salt to taste.
To assemble: Heat beurre fondue to simmering. Warm the spinach mixture and place in 3 neat piles on 4 plates or 5 neat piles on 2 plates. Poach oysters in simmering beurre fondue just until they are warm and the edges begin to curl slightly, about 10 seconds. Place an oyster on each pile of greens. Pour a bit of beurre fondue over each oyster. Top each with a bacon chip. Finely grate licorice root on top and serve.