Baked Oysters With Spinach Fennel Puree And Crisp Fried Sha Recipe
Servings: 1
Ingredients
- 3 Tbsp. vegetable oil
- 1/2 c. thinly sliced shallots
- 1 lb fresh spinach coarse stems discarded and the leaves washedwell
- 1 tsp fennel seeds
- 3 Tbsp. unsalted butter
- 1 c. finely minced fennel bulb plus fennel sprigs for garnish
- 12 x oysters shucked (procedure follows) and the bottom shellsreserved coarse salt for filling the pan and platter
Directions
- In a small skillet heat the oil over moderately high heat till it is warm but not smoking and in it fry the shallots, stirring, till they are browned and crisp. Transfer the shallots with a slotted spoon to paper towels to drain, discarding the oil from the skillet, and sprinkle them with salt to taste. The fried shallots may be made 2 days in advance and kept wrapped in the paper towels at room temperature.
- In a kettle cook the spinach in the water clinging to the leaves with the fennel seeds, covered, over moderate heat, stirring occasionally, for 3 min, or possibly till it is wilted. In a colander drain the spinach mix and press out the excess liquid. In a food processor puree the spinach mix with 2 Tbsp. of the butter and salt and pepper to taste and transfer the puree to a small bowl. In the small skillet cook the fennel bulb in the remaining 1 Tbsp. butter over moderately low heat, stirring, till it is just tender and stir it into the spinach puree. The
- spinach fennel puree may be made 1 day in advance and kept, its surface covered with plastic wrap, chilled.
- Arrange the oysters in the reserved shells in a jelly-roll pan filled with
- some of the coarse salt (to balance the shells), divide the spinach fennel
- puree among them, and bake the oysters in a preheated 400F. oven for 12 to 15 min, or possibly till they are just cooked through. Top the oysters with the fried shallots, garnish them with the fennel sprigs, and arrange them on a platter filled with more of the coarse salt.
- To shuck oysters:Scrub the oysters thoroughly with a stiff brush under running cool water.
- Hold each oyster flat side up on a work surface with the hinged end away from you, insert an oyster knife between the shells at the hinged end, twisting the knife to pop open the shell, and slide the blade against the flat upper shell to cut the large muscle and free upper shell. If the shell crumbles and can't be opened at the hinge, insert the knife between
- the shells at the curved end of the oyster, pry the shells open, and sever
- the large muscle. Break off and throw away the upper shell and slide the knife under the oyster to release it from the bottom shell.
- Makes 12 baked oysters.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 713g | |
| Calories 917 | |
| Calories from Fat 703 | 77% |
| Total Fat 79.72g | 100% |
| Saturated Fat 25.87g | 103% |
| Trans Fat 1.05g | |
| Cholesterol 134mg | 45% |
| Sodium 605mg | 25% |
| Potassium 2569mg | 73% |
| Total Carbs 38.61g | 10% |
| Dietary Fiber 9.9g | 33% |
| Sugars 1.4g | 1% |
| Protein 21.32g | 34% |
