List of ingredients
Crushed garlic clove
Chopped fresh blanched spinach
Salt and pepper, to taste
Oysters, on the half shell
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.
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.
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.