BAKED OYSTERS WITH SPINACH FENNEL PURéE AND CRISP-FRIED SHALLOTS
Steps:
- In a small skillet heat the oil over moderately high heat until it is hot but not smoking and in it fry the shallots, stirring, until 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 minutes, or until it is wilted. In a colander drain the spinach mixture and press out the excess liquid. In a food processor purée the spinach mixture with 2 tablespoons of the butter and salt and pepper to taste and transfer the purée to a small bowl. In the small skillet cook the fennel bulb in the remaining 1 tablespoon butter over moderately low heat, stirring, until it is just tender and stir it into the spinach purée. The spinach fennel purée 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 purée among them, and bake the oysters in a preheated 400°F. oven for 12 to 15 minutes, or until 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 cold 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 cannot 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 discard the upper shell and slide the knife under the oyster to release it from the bottom shell.
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Irfan Bhutto
[email protected]This dish was a bit too expensive for my taste. I would recommend using cheaper ingredients.
Mary Nyadoi
[email protected]I loved the crispy fried shallots in this dish. They added a nice crunch and flavor to the oysters.
Jawad Panhwar
[email protected]This dish was a bit too salty for my taste. I would recommend using less salt in the spinach-fennel puree.
Bassant gaber
[email protected]I'm not a fan of fennel, but I still enjoyed this dish. The oysters were cooked well and the spinach puree was delicious.
Hassan Don
[email protected]This dish was amazing! The oysters were cooked to perfection and the spinach-fennel puree was so flavorful. I would highly recommend this recipe to anyone who loves oysters.
ilia razaqi
[email protected]The oysters were a bit overcooked, but the spinach-fennel puree was delicious. I would recommend cooking the oysters for a shorter amount of time.
Rosa Estrella
[email protected]This dish was easy to make and turned out great. The oysters were cooked perfectly and the spinach-fennel puree was delicious. I will definitely be making this again.
Balen Goran
[email protected]I love oysters and this dish did not disappoint. The spinach-fennel puree was a great complement to the oysters and the crispy fried shallots added a nice touch.
Mahar Mazahir
[email protected]This dish was a bit too rich for my taste, but I can see why others might enjoy it. The oysters were cooked well and the spinach-fennel puree was flavorful, but the fried shallots were a bit too greasy.
Ramjan Ali
[email protected]I'm not a big fan of oysters, but I really enjoyed this dish. The spinach-fennel puree was so good that it made me forget all about the oysters.
Nirmala Bastola
[email protected]The oysters were cooked perfectly and the spinach-fennel puree was delicious. I would have liked a little more crunch from the shallots, but overall this was a great dish.
Jazaib Khan
[email protected]These baked oysters were a hit! The spinach-fennel puree was creamy and flavorful, and the crispy fried shallots added a nice crunch. I will definitely be making this dish again.