Oysters Rockefeller
by Executive Chef Jesse Croy of Summerhill Winery, Kelowna

Ingredients

3 lbs. unsalted butter
1/2 cups chopped taragon
1/2 cup flat leaf parsley
1/2 cup chopped arugula
1 lb blanched and drained spinach leaves
2 celery ribs diced
1/4 cup chopped celery leaf (yellow only)
1/2 cup chopped green onion
1 bulb minced garlic
250g parmesan cheese
2 cups diced dry bread
1/2kg panko
100ml absinthe or pernod

 

Komo Gway Oysters, shucked.(Save the top of the shell to use as a base to rest the oyster on so it wont’t tip over when cooking)

Melt butter with garlic and diced celery.Puree all of the herbs, onion, and aromatics in a food processor with half of the butter to lubricate. Once a green paste is formed add the cheese, bread, and the rest of the butter. allow for the mixture to set and become thick.

To serve, for each oyster combine half tbs the rockefeller base with half tbsp of the panko to form a crunchy patty, add a smidge of the absinthe directly to each oyster topped by the rockefellr mix and bake over an open fire or under a broiler for 5-7 minutes until browned.

Mixture will keep in the fridge or freezer for weeks.

Serve with Summerhill Cipes Brut.