OYSTERS ROCKEFELLER FROM GRAND CENTRAL OYSTER BAR'S SANDY INGBER

Oysters Rockefeller from Grand Central Oyster Bar's Sandy Ingber image

Sandy Ingber, executive chef at the Grand Central Oyster Bar in New York City, decreed the Royal Miyagi oyster from K & B Seafood as December's Oyster of the Month. The "Bishop of Bivalves" suggests the Royals from Vancouver Island for his renowned Oysters Rockefeller recipe, perfect for a holiday appetizer, and one of the signature dishes of the historic seafood restaurant "below sea level" at Grand Central Terminal. Scott Conant featured this dish on the Food Network's The Best Thing I Ever Ate, calling it "old-school cooking at its best." As he says, every component needs to be perfect.

Provided by JohnnyCigar

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 11

Ingredients

24 oysters
1 lb frozen chopped spinach, defrosted
white wine
1 pinch ground nutmeg
1 pinch kosher salt
6 egg yolks
1 tablespoon dry white wine
1 1/2 cups clarified butter
2 tablespoons lemon juice
12 dashes Tabasco sauce (or to taste)
1/4 teaspoon kosher salt

Steps:

Position an oven rack in the top position and heat the broiler. Remove the (Royal Miyagi) oysters from their shells. Oysters should be on the half shell.
Arrange the shells on a rimmed baking sheet and spread 1 heaping tablespoon of the creamed spinach into each shell. (You'll have some spinach left over.) Set the oysters on top of the spinach. Broil until the oysters are just starting to ruffle, about 1 minute. Remove from the broiler and nap each oyster with about 1 tablespoon hollandaise sauce. Broil until the sauce browns, 1 to 1 1/2 minutes.
Using tongs, divide the oysters among 4 dinner plates and serve.
Creamed Spinach.
Place the spinach in a clean kitchen towel and squeeze out the excess liquid.
Transfer the spinach to a large skillet over medium heat and cook, stirring often, until the spinach is warm. Stir in the vin blanc sauce, then season with nutmeg and salt and stir again. Keep the spinach warm until you serve it.
Hollandaise Sauce.
Put the egg yolks and wine in a large stainless steel bowl set over a pot of simmering water. The bowl should not touch the water. Whisk vigorously until the yolks are light and tripled in volume. The consistency will be like a pudding, and the yolks will make a ribbon that sits on the surface for 3 seconds when you lift the whisk. Be careful not to scramble the eggs as you whisk; make sure to whisk along the sides of the bowl, and take the bowl off the heat periodically.
Set the bowl on the counter-on a damp kitchen towel to keep it steady-and whisk in the butter in a very slow, steady stream. Don't add the butter too quickly, or the sauce will break. Once all the butter is added, whisk in the lemon juice, Tabasco, and salt.
Keep the sauce warm until you're ready to serve it.