Oyster Rockefeller by Palm Chef 👨‍🍳 #oysters #seafood #finedining

Oysters Rockefeller with Pearls by Palm Chef 👨‍🍳

Ingredients:

For the oysters:
• 12 fresh oysters, shucked (keep shells)
• 2 tbsp unsalted butter
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach, finely chopped
• 1/4 cup Pernod or dry white wine
• 1/4 cup breadcrumbs (panko or fresh)
• 2 tbsp grated Parmesan
• Salt & pepper, to taste
• Rock salt or coarse sea salt (for baking bed)

For the white balsamic pearls:
• 1/2 cup white balsamic vinegar
• 1/2 tsp sugar (optional)
• 1 tsp unflavored gelatin (or agar-agar for vegetarian option)
• 1 cup neutral oil (like vegetable or grapeseed), chilled in the freezer for 30 mins

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Instructions:

1. Make the white balsamic pearls:
• In a small saucepan, combine white balsamic and sugar (if using). Sprinkle gelatin or agar-agar over the surface and let bloom for 5 minutes.
• Gently heat and stir until dissolved (do not boil).
• Using a dropper or syringe, drip the mixture into the cold oil. The drops will form pearls as they sink.
• Strain the pearls and rinse gently with cold water. Store in the fridge until ready to use.

2. Prepare the Rockefeller topping:
• Melt butter in a skillet over medium heat. Add shallots and garlic; sauté until soft.
• Add spinach and cook until wilted. Stir in Pernod or wine and reduce for a minute.
• Remove from heat, stir in breadcrumbs and Parmesan. Season to taste.

3. Assemble & bake:
• Preheat oven to 450°F (230°C). Line a baking sheet with rock salt to hold oysters steady.
• Place a spoonful of spinach mixture over each oyster.
• Bake for 8–10 minutes until bubbling and golden on top.

4. Finish:
• Let cool slightly, then top each oyster with a few white balsamic pearls right before serving.



#OystersRockefeller #MolecularGastronomy #GourmetSeafood #WhiteBalsamicPearls #ModernAppetizer #SeafoodLovers #ElegantEats #OysterRecipe #EntertainingInStyle #FoodieInnovation