Oysters Rockefeller in the smoke - character for a classic
It is nice to learn that the Swedish recipes here at Bradley Smoker have also been noticed by our colleagues in France. Although nowadays we are inspired to a greater extent by food from all over the world, it was largely in the French kitchen that many of our food traditions began.
12 oysters (incl. the liquid)
1.25 dl dry sparkling wine
1 tsp concentrated fish stock
2 tbsp butter
1 clove of garlic (finely chopped)
2 shallots (finely chopped)
approx. 140 g leaf spinach
2 dl cream
2 tbsp breadcrumbs cheddar cheese (finely grated) parsley or chives to garnish with
To flirt a little extra with the French, today we take a French dish originating in New Orleans and show how excellent it works to make in Bradley smoke. That there will be lighter food once again depends more on chance than reflection. Precisely for the sake of variety, it was thought that we would hold on to this one, maybe make a naja salmon or something larger rustic, but with an oyster season that has soon come to an end, it's just as well to hit the big drum and finish with a bang.
Oyster Rockefeller is said to have been created in 1889 in New Orleans at Antoine's restaurant by Jules Anciatore. The idea was born when there was currently a shortage of snails. As an alternative, they looked instead at the local oysters, which were in abundance. It had to be oysters. Because of its luxury and flair, the dish was named after perhaps the richest man of the time, John D. Rockefeller. The recipe, which they managed to keep secret forever, is considered by many to contain leaf spinach, which probably gives the dish its green element. However, Anciatore always denied that the au gratin oysters contained spinach. With the death of the originator, the original recipe is said to be lost forever and what is cooked today is really "just" copies.
However, that hasn't stopped chefs around the world from once again, time and time again, taking up their interpretations on the menus. The fact that it has become so popular means that many must have come very close to the acclaimed original. Compare with the discussion around the content and origin of carbonara. If you are hesitant about oysters, but still want to try, Rockefeller is the obvious choice.
We have seen many doubters who nowadays shine like little rays of sunshine when oysters are mentioned. Mainly, it is probably due to the fact that the sensation in the mouth cannot be compared to a fresh oyster. In Rockefeller, the oysters are more like a cooked blue mussel in a sweet sauce with a crispy top. The fact that the finished smoked and au gratin oysters also always seem to run out prematurely is also a good rating, isn't it? Many may have problems with messing with such a classic dish, but the cooking in the smoke just adds another fantastic dimension in our eyes.
Oyster Rockefeller is mild in its basic design and benefits from the extra character that the smoke gives. The cream, but also the cheese takes up the flavor from the burnt wood with special care. No further preparation is required for this dish. It is not a long-distance driver that needs adjustment or control of temperatures. There's always time for smoked oysters Rockefeller.
Below you will find the recipe for our smoked original. Cook the oysters at the highest temperature for just under half an hour, enjoy a suitable drink and let yourself be seduced...
Start the smoker at the highest temperature (160°C/320°F) so that it has time to heat up before smoking.
Start the smoke with a briquette of your choice. Milder briquettes such as alder are suitable.
Open the oysters and pour the liquid through a strainer into a cup.
Loosen the meat and also save the cupped part of the shell. Make sure it is cleaned of any splinters and flakes.
Rinse out the strainer and also strain the oysters into the cup.
Boil the wine with the liquid from the oysters.
Lower the heat slightly and add the oysters. Let simmer for one minute. Pick up the oysters and set aside.
Add the fish stock and cream to the wine and continue to simmer. The sauce should be reduced until about 2 dl remains. Do not stress. Place the butter in another saucepan.
Add onion and garlic - fry soft and glossy.
Finally, add the spinach leaves and stir sporadically until the spinach has released almost all of its liquid. The volume has now decreased considerably.
Season with salt and pepper.
Place the shells on one or more smoking grates.
Fill the bases with the spinach mixture.
Place the oysters back on top and pour the cream sauce over the oysters.
Dust some breadcrumbs with your fingers and top with grated cheddar or other saltier cheese.
Smoke the oysters for 20-25 minutes. If several grates are used, change their place after half the time.
Garnish with chopped parsley or chives and serve with a suitable drink.