McCormick & Schmick's Seafood Restaurants, Inc. has more than 50 affordable upscale casual dining restaurants that specialize in fish and other seafood dishes in 21 states and the District of Columbia. Half of these restaurants are located in buildings included in the National Register of Historic Places. Each restaurant's menu is printed daily and contains between 85 and 100 made-to-order dishes that incorporate local, regional, national, and international species of seafood and 30 to 40 varieties of fresh fish. The company operates primarily under the McCormick & Schmick brand. Its other names include M & S Grill, McCormick's Fish House & Bar, and Spenger's Fresh Fish Grotto.

Logo

Logo

Search

Oysters Rockefeller


OYSTERS ROCKEFELLER 
McCormick and Schmick's Recipe

Makes 2 to 3 servings

2 cups milk
2 tablespoons minced onion
1 bay leaf
6 tablespoons clarified butter, divided (see note)
4 tablespoons all-purpose flour
2 tablespoons whipping cream
Salt and ground black pepper to taste
3 tablespoons each, grated: Swiss and Parmesan cheese
1 tablespoon chopped shallots
1 bunch spinach, cleaned and rinsed
1/4 cup Pernod (anise flavored liqueur)
12 oysters on the half shell
2 cups rock salt
1 tablespoon each: bread crumbs and Parmesan cheese

Preheat oven to 350 degrees. Place milk, onion and bay leaf in a medium saucepan. Bring to a boil over medium heat. Let stand 10 minutes; strain  into a bowl. In same pan over low heat, melt 4 tablespoons clarified  butter, then add flour, stirring, to make a light brown roux. Gradually add 
strained milk, stirring constantly. Add cream and stir until mixture boils.  Add salt and pepper. Cook 10 minutes, stirring until smooth. Sprinkle in  cheeses, stirring until smooth, to make a Mornay sauce.

Place remaining 2 tablespoons clarified butter in skillet; heat until melted. Add shallots; saute until soft and translucent. Add spinach; saute until wilted. Add Pernod and reduce until mixture reduces considerably and  is almost dry (approximately 15 seconds), then add 1/2 cup Mornay sauce. 
Spoon sauce on top of oysters and set in an ovenproof pan filled with rock  salt. Preheat oven to 350 degrees. Top oysters with bread crumbs-Parmesan  mixture. Bake until golden brown. 

Note: Clarified butter is unsalted butter that has  been slowly melted, evaporating most of the water and separating the milk  solid from the golden liquid on the surface. Skim off and discard the milky 
residue before using.

No comments:

Post a Comment