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 Aris' Pairing For This Dish: 2002 Robert Mondavi - Stags Leap District Sauvignon Blanc |
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Ingredients
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6 fresh oysters on the half shell
2 tablespoons Sambuca
7 tablespoons creamed spinach (recipe below, 1 tablespoon per oyster)
6 tablespoons hollandaise (recipe below)
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Preparation
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Drizzle oysters with Sambuca.
Broil oysters under broiler.
Top with creamed spinach and hollandaise and return to broiler.
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Hollandaise |
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5 egg yolks
1/2 lemon (juice)
Dash white pepper
Dash garlic salt
Dash worcestershire sauce
Dash tabasco sauce
Butter 3.5 cups
White wine 1/4 cup
Water 1/8 cup
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Melt butter in pot.
Separate egg yolks from whites.
Discard whites.
Add yolks to mixing bowl.
With whisk, slowly add hot butter
While whisking continually.
Do not add too much butter at one time or the sauce will break.
When sauce reaches thick consistency add the rest of the ingredients slowly.
Whisk this sauce continually so as to not break or separate sauce!!!!
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Creamed Spinach |
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1 lb fresh chopped spinach
Pinch black pepper
Pinch salt
Pinch garlic salt
1 1/3 ounce Romano / Pecorino
1/3 quart half and half
Roux thickener (1 cup flour and 5 oz melted butter)
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Chop spinach finely.
Add to pot.
Add half and half and heat slowly.
Add remaining ingredients except roux.
Slow cook for 15 minutes.
Wisk in roux to thicken.
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