OYSTERS ROSENBLUM by Damien Pignolet, Shot on Canon C80

Описание: 12 Albany Rock Oysters
300 gms baby spinach
50 gms butter
Sea salt flakes
Cracked white pepper
Freshly grated nutmeg

30mls Domaine Des Terres Rouges “Vinaigre De Cidre” (available from Simon Johnson)
3 egg yolks
300mls warm clarified butter


Open the oysters and remove the flesh collecting all the juices then put aside.
Sweat baby English spinach in a little butter, cracked white pepper and a little fresh nutmeg. Once cooked till soft, remove from heat, drain off the liquid then season to taste with a little salt. Finely chop to an almost coarse puree
Use the Cider, seaweed vinegar as the reduction for a hollandaise sauce rather than the traditional reduction – just the vinegar adding the oyster juices for a moment’s cooking.
Proceed making the hollandaise sauce
Over a pot of barely simmering water (don’t let the bowl touch the water), whisk egg yolks and vinegar with a splash of cold water until double in volume and has lightened in colour.
Slowly whisk in warm melted butter
Once thick and glossy, remove from heat adding a little of the reserved raw oyster juices to taste.
The sauce needs to be quite thick.
Place a bed of the spinach in each shell then place the oysters on top.
Coat with the hollandaise sauce and refrigerate until needed.
Preheat the salamander/ grill or have blow torch on hand as well as some of the vinegar in a spray bottle (keep refrigerated since it will oxidize at room temperature).
Glaze the oysters to gain a touch of colour then serve set on salt to stabilize them and finish with a light puff of the vinegar – serve immediately.