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Baked Oysters with Horseradish-Parsnip Puree and Spinach-Lemon Cream
Contributed by James Overbaugh, Executive Chef, Windsor Court Hotel

Serves 4 people 5 oysters each

Parsnip-Horseradish Puree
1 lb.  Parsnips, peeled and chopped
To Cover Milk
1 ea. Bay Leaves
2 ea. Black Peppercorns
1 ea. Shallots, sliced
6 Tbsp. Fresh  Horseradish, Grated
1 Tsp. Grated Lemon Zest
To taste, Salt and White Pepper

Cover parsnips with milk. Make sachet of bay, black peppercorns, and shallots. Add sachet and simmer all until very tender. Remove parsnips and puree with horseradish and zest. Season, cool, and reserve. Taste, Season, Taste.

Spinach-Lemon Cream
1/4 lb. Spinach
2 Tbsp. Lemon Juice, Fresh
1/2 C. Cream
1 ea. Shallots, sliced
1 ea. Garlic, minced
1/4 C. White Wine
As Needed Butter
To Taste, Salt and White Pepper

Sweat shallots and garlic until translucent, deglaze with white wine and reduce until dry. Add cream and bring to simmer. Pack blender cup with spinach and lemon juice.  Pour cream mixture over spinach and puree until smooth. Season, chill, and reserve.  Taste, Season, Taste.

Lemon-Tabasco Mixture
1 Tbsp. Lemon Juice
1 Tsp. Tabasco

Combine all.

Rock Salt Garnish
2 cups. Edible Rock Salt
20 each Bay Leaves
20 each Star Anise
1 tbsp. Black Sesame Seeds
1 tbsp. Red Peppercorns

Combine all.

20 Oysters
1/4 C. Panko Bread Crumbs
1 tbsp. Grated Parmesan Cheese

Scrub and open oysters, completely detaching but leaving oyster in shell. Lift each oyster individually and spoon 1 tbsp. parsnip puree into each shell replacing oyster on top of puree.  Season oysters lightly.

Preheat oven to 400 degrees.  Place oysters on a baking sheet and bake in oven for 6-8 minutes.  Remove from oven and spoon 1/2 tbsp. spinach-lemon cream over each oyster, sprinkle with bread crumbs and cheese and return to oven.  Bake until golden brown.

Remove from oven and drizzle a 1/4 tsp lemon-tabasco mix onto each oyster.

Spoon 1/2 cup rock salt onto four plates and arrange 5 oysters on top of
each plate.

Bon Appetit!

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