Oysters Gabie
- Ready In:
- 30mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
- 1 lemon, halved
- 4 tablespoons olive oil
- 2 large artichokes
- 4 ounces pancetta, finely diced
- 1 tablespoon butter
- 1⁄4 cup green onion, chopped (white part only)
- 1 tablespoon garlic, peeled and minced
- 2 tablespoons fresh parsley, minced
- salt and pepper
- 1⁄4 cup dry breadcrumbs, plus
- 2 tablespoons dry breadcrumbs
- 1⁄4 cup parmesan cheese, grated
- 2 tablespoons parmesan cheese, grated
- 20 large oysters, liquor reserved
-
Hollandaise sauce
- 2 egg yolks
- 2 tablespoons dry white wine (Chardonnay, Pinot Grigio or Sauvignon Blanc will all work)
- 1 tablespoon lemon juice (fresh is best)
- salt, to taste
- 1 pinch cayenne
- 1 cup butter, clarified
- water, as needed
directions
- Bring a large pot of water to the boil.
- Place the lemon and 2 tablespoons of the olive oil in pot.
- Add artichokes and cook until tender, about 20 minutes; drain and cool.
- Pull off the leaves and scrape off the pulp at the base; dig out the choke with a spoon and dice the remaining heart.
- Set to the side.
- Preheat oven to 450°F.
- Heat 1 tablespoon olive oil in a skillet and cook pancetta until golden; add remaining oil and butter.
- Saute onions, garlic and parsley until tender; add diced artichokes and lemon juice (if more moisture is needed, add oyster liquor).
- Season and remove from the heat.
- Add 1/4 cup bread crumbs and 1/4 cup cheese; toss lightly.
- Place 4 or 5 oysters into each of 4 individual casserole dishes.
- Top with artichoke dressing and sprinkle with remaining cheese and bread crumbs.
- Bake until golden, about ten minutes.
- Top with hollandaise.
- For the hollandaise sauce: Whisk the egg yolks, wine, lemon juice, salt and cayenne in the top of a double boiler until thick, about 5 (take care not to overcook the eggs).
- Add the clarified butter in a thin stream, continually whisking until all the butter is incorporated.
- If the sauce is too thick, thin with a little warm water added 1 tablespoon at a time.
- Adjust seasoning and serve.
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RECIPE SUBMITTED BY
Molly53
United States