Oysters palatine baked oysters and spinach with curried hollandaise recipe

Oysters Palatine (Baked Oysters and Spinach with Curried Hollandaise) recipe

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Recipe intro

This recipe for Oysters Palatine is a delightful combination of baked oysters and saut�ed spinach, topped with a luscious curried hollandaise sauce. The briny and tender oysters pair perfectly with the earthy flavors of spinach, while the curried hollandaise adds a touch of exotic spice. This dish is elegant enough for a special occasion yet easy enough to make for a delicious weeknight dinner.

Keywords: oysters, palatine, baked, spinach, curried hollandaise.

Oysters palatine baked oysters and spinach with curried hollandaise recipe details

Oysters palatine baked oysters and spinach with curried hollandaise recipe, recipe Rating: 4.8
Number of votes:148

Ingredients

2 Tablespoons unsalted butter

4 pounds spinach, coarse stems discarded and leaves washed well and spun dry

freshly ground white pepper to taste

Curried Hollandaise

1-1/2 sticks (3/4 cup) unsalted butter

5 large egg yolks

2 Tablespoons fresh lemon juice

2 Tablespoons dry white wine

2 dashes of Tabascopepper sauce or to taste

1 teaspoon curry powder, or to taste

20 oysters, shucked (reserving the bottom shells)

Instructions:

In a large kettle, melt butter over moderately low heat. In it cook the spinach, covered, stirring occasionally for 15 minutes, or until very tender. Drain in a colander. Squeeze out excess liquid from spinach, chop spinach, and season it with the white pepper and salt to taste. Let spinach cool completely.

Make the curried Hollandaise:In a small saucepan, heat butter over moderate heat until it is melted and foamy, but do not let it brown. In a blender, put yolks, lemon juice, wine, a pinch of salt, and Tabascoand turn machine on and immediately off. With the machine at low speed, add the butter in a stream. Cover the blender, increase the speed to high and blend the mixture for 1 minute. Add curry powder and blend Hollandaise well.

Arrange the reserved oyster shells on a large baking sheet, put an oyster in each shell, and top each one with about 1 Tablespoon of spinach. Bake oysters in the middle of a preheated 450-degree oven for 10 minutes or until heated through. Top each oyster with 1 Tablespoon of the curried Hollandaise and broil oysters under a preheated broiler about 4 inches from the heat for 1 minute or until the tops are browned lightly.

Serves:4