Salty's Twisted Oyster Rockefeller

Salty's Twisted Oyster Rockefeller
Salty's Twisted Oyster Rockefeller

The dish was named Oysters Rockefeller after John D. Rockefeller, the richest American at the time, for the intense richness of the sauce.

Salty's Twisted Oyster Rockefeller

Serves 2

Ingredients

Rock salt
arugula mix (recipe follows)
Fried oysters (recipe follows)
Pernod Crème Fraîche (recipe follows)

Directions
  1. Heat the arugula mixture and then place in the empty oyster shells.
  2. Mound the rock salt on a plate so the oysters can sit up.
  3. Fry the oysters until golden brown and then place on top of the arugula mixture.
  4. Top with the Pernod crème fraîche and eat.
Arugula Mix Ingredients

1/2 pound bacon
1 each garlic clove minced
1 each shallot minced
1/4 cup water chestnuts minced
4 cups arugula
1/4 Pernod
1 tablespoon salt

Arugula Mix Directions
  1. Crisp the bacon in a fry pan.
  2. Then add the garlic, shallot, and water chestnuts.
  3. Cook for three minutes.
  4. Add the arugula and toss.
  5. Then add the Pernod and cook for 1 minute.
  6. Season and set aside for serving.
Fried Oysters Ingredients

1 ounce medium-size oysters
1/2 cup flour
2 each eggs
1/4 cup milk
1/2 cup Italian breadcrumbs
1/4 cup parmesan cheese - grated
1/4 bunch Italian parsley

Fried Oysters Directions
  1. Shuck the oysters and save the shells for plating.
  2. Dredge the oysters in the flour and shake off the excess flour very well.
  3. Mix the milk and the egg together.
  4. Dip the oysters in the milk and egg mixture.
  5. Mix the breadcrumbs, Italian parsley and grated cheese together.
  6. Dredge in the breadcrumbs and then fry.
  7. Deep fry in 350 degrees Fahrenheit until golden brown.
  8. Pan fry optional.
Pernod Crème Fraîche Ingredients

1 cup heavy cream
2 tablespoon buttermilk
1/2 cup Pernod
1 pinch saffron
1 pinch salt to taste
1 pinch white pepper to taste

Pernod Crème Fraîche Directions
  1. In a glass mason jar add the cream and the buttermilk together.
  2. Cover with cheesecloth and tighten with a rubber band.
  3. Place in a warm spot, like the top of your fridge, for 2 days or until thick.
  4. Heat the Pernod with the saffron. Chill.
  5. Strain into the crème fraîche and delicately fold in the salt and white pepper to taste.
  6. Suggested wine Pairing: Sauvignon Blanc

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