24 Royal Miyagi oysters on the half shell (substituted for traditional Blue Point oyster recipe)
Creamed Spinach
This is one of the key components of our Oysters Rockefeller, but creamed spinach has been on our menu as a side since Mr. Jerome Brody reopened the restaurant. The only change is that we now make it with vin blanc sauce—and what a difference it makes in flavor!
Serves 4
1 pound frozen chopped spinach, defrosted
Vin Blanc Sauce (page TK)
Pinch of ground nutmeg
Pinch of kosher salt
Hollandaise Sauce
We serve this sauce most often with salmon, but it’s also a great sauce for grouper and red snapper (one of old classics is broiled grouper with Hollandaise sauce and snow peas).
Makes about 2 cups
6 egg yolks
1 tablespoon dry white wine
1 1/2 cups clarified butter (page TK)
2 tablespoons lemon juice
12 dashes Tabasco sauce (or to taste)
1/4 teaspoon kosher salt
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