Salty's Oysters Rockefeller with fanny bay oysters, pernod-braised spinach, mascarpone, asiago crust Featured

You have just one week to experience this ooh-la-la, one-of-a-kind version of the classic, Oysters Rockefeller. Freshly-shucked oysters are topped with pernod-braised spinach, mascarpone and then breaded in an Asiago crust. The smartly dressed oysters are fried per order and served on rock salt.

Fried Oysters Rockefeller in the Half Shell

Serves 4

Ingredients for Breaded Oysters Rockefeller

1 garlic clove, finely minced
1 tablespoon olive oil
1/4 cup unsalted butter
3 cups loosely packed fresh spinach, roughly chopped
2 tablespoons Pernod or other anise-flavored liqueur
1 cup heavy cream
1 teaspoon fennel seeds, ground
1 teaspoon hot pepper sauce
1 cup mascarpone
24 fresh oysters, shucked, left in the half shell, topped with spinach mix and breaded (breading procedure to follow)
1 quart canola or vegetable oil
1 pound rock salt

Directions for Breaded Oysters Rockefeller
  1. Heat olive oil and butter in large sauté over medium heat.
  2. Add garlic and cook for 30 seconds.
  3. Add spinach to garlic and cook for an additional 30 seconds.
  4. Deglaze with Pernod, add heavy cream, fennel seed and hot sauce.
  5. Allow to cook for 2-3 minutes or until the spinach is wilted.
  6. Remove from heat and allow to sit for 5 minutes.
  7. Mix in mascarpone until well incorporated and chill mixture thoroughly.
  8. Top oysters with spinach mixture and bread according to instructions.
  9. Heat 1 quart canola or vegetable oil to 350 degrees F.
  10. Fry oysters in batches for 2-3 minutes or until golden brown and heated through.
  11. Drain on a paper towel.
  12. Place rock salt on a large serving tray and top with the oysters.
  13. Serve with cocktail forks, lemons and cocktail sauce if desired.
Ingredients for Breading Procedure

2 cups all purpose flour, placed in individual shallow sided pan
3 eggs plus 1/2 cup milk, whisked, placed in individual shallow sided pan
2 cups panko breadcrumbs plus 1 cup ground Parmesan cheese, mixed together and placed in individual shallow sided pan

Directions for Oysters Rockefeller Breading
  1. Once chilled place 1 tablespoon of spinach mixture atop each oyster on the half shell and gently dip into to flour.
  2. Make sure to gently coat the entire oyster in flour, taking care to dust off any excess flour.
  3. Next dip the oyster into the egg wash to coat completely.
  4. Finally place the oyster into the panko breadcrumbs, taking care to coat completely.
  5. Once all the oysters have been breaded refrigerate for 4-6 hours before frying.
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Salty's is truly in a class by itself. We work hard to please you with our award-winning Northwest seafood and steak cuisine and perfectly friendly service. Indeed, the diners of OpenTable, the readers of Seattle Weekly, and the Best of Western Washington vote Salty's the top seafood and waterfront view restaurants in both Seattle and Portland year after year.