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Baked oysters with baby spinach and hollandaise sauce

Sea meets land in a wonderful combination once again with Marennes Oléron oysters and a Chablis Grand Cru. If you haven’t tried it yet, there’s not a moment to lose, so let’s get cooking!

List of ingredients

Butter
Crushed garlic clove
Chopped shallots
Chopped fresh blanched spinach
Chablis
Salt and pepper, to taste
Oysters, on the half shell
Hollandaise sauce

Difficulty :
  • 3 sur 4
Cost
  • 3 sur 4

Sommelier’s tip

 Chablis Grand Cru

The saline notes of the oysters combined with the pronounced flavor of the spinach demand a wine of character. The energy of a Chablis Grand Cru will provide a subtle foil for the elegant flavors in this dish. Its long finish and minerality echo the whiff of ocean spray from the oysters.

METHOD

Melt butter over low heat, add the garlic and shallots garlic and lightly cook for for about 1 minute.
Add the washed picked spinach. Cook until the spinach wilts and the shallots get translucent. Deglaze the pan with Chablis. Cook down for a few minutes then season with salt and pepper. Remove from heat, at let sit to cool.
Preheat the oven to 450 ℉ (230℃). Arranged the shucked oysters on a try or in the salt to steady them.
Spoon a heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the hollandaise sauce. Bake oysters for about 5-10 minutes until golden.

Serve with lemon wedges and hot sauce.

Baked oysters with baby spinach and hollandaise sauce with Chablis Grand Cru

The author of this recipe

Dr Murray Mackenzie was born in New Zealand and entered into the world of culinary arts when aged 12 years.  He completed a culinary apprenticeship in New Zealand by the age of 21.  Using his acquired knowledge and skills he has traveled extensively across four continents and work for major hotel groups and Michelin chefs and held many senior positions in this field.
His move into education also provided similar opportunities for him to develop and extend his knowledge. After completing his PhD he has continued to improve his knowledge of the world of wine and spirit education. Murray is now teaching at the Hong Kong Polytechnic University, School of Hotel and Tourism Management (SHTM) on their MSc in International Wine Management and heading the Food and Beverage sector of SHTM. 

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