Perch

Classic Seafood Recipes & Fish Recipes
KEY WEST SEAFOOD RECIPES: KEY WEST, FLORIDA
Appetizers, Soups, Entrees and Sauces

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KEY WEST RECIPES:

APPETIZERS

  Beer Steamed Shrimp
  Conch Fritters
  Herb Cured Tuna
  Oysters Rockefeller

 

SOUPS

MAIN DISHES

SAUCES
 

 

 

 


 

OYSTERS ROCKEFELLER

Martha's Restaurant
Servings: 12

Ingredients

Step One
1  Small Yellow Onion -- finely diced
10  Whole Shallots -- minced
3  Each Celery Ribs -- finely diced
3/4  Pound Butter, Unsalted

Step Two
1/2  cup Parsley -- chopped
3  Pounds Spinach, Frozen -- drained
1/2  tablespoon Black Pepper, Table Grind
1/2  teaspoon Cayenne Pepper
1  teaspoon Salt
1  teaspoon Worcestershire Sauce
2  Teaspoons Tobasco Sauce

Step Three
1/4  cup Pernod
1  cup Japanese White Bread Crumbs -- as needed
 

Directions

[1) Sauté Onions, Shallots and Celery in butter, til onions are translucent.

[2) Add next group of ingredients and cook 10-15 minutes......REMOVE FROM HEAT.....

[3) Add Pernod and 1/2 of Japanese crumbs , mix well..... add more crumbs if needed.
Cool and refrigerate.

[4) Place mixture on shucked Oyster, when almost cooked, top with some parmesan cheese, and brown lightly.

Serving Ideas : Serve with Hollandaise sauce.

 

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Original material Copyright © 1990--2011 James T. Ehler
unless otherwise noted.   All rights reserved.

James T. Ehler
166 W Broadway
Suite 315
Winona, Minnesota 55987
E-Mail: James@seafoodfish.com