Hugh Acheson’s Oysters Rockefeller

Preparation

To make the buttered breadcrumbs, combine the breadcrumbs, 2 tbsp. of melted butter, and 1 tsp. kosher salt in a mixing bowl. Mix until the butter is evenly distributed. Set aside.

Preheat the oven to 450°F. 

In a medium saucepan, melt the remaining butter over medium heat until it starts to foam. Add the shallots, celery, fennel, garlic, scallion whites, and a generous pinch of salt. Cook the aromatics, stirring often, until they are tender, and have released all their liquid, about 10 minutes. Remove from the heat and add the Pernod. Return the pan to the heat and reduce it until it is almost dry. 

Using a wooden spoon, stir in the flour, and cook the vegetable mixture for about 1–2 minutes. Switch to a small whisk, and whisk in half of the cream, making sure to incorporate all the flour into the cream and smooth out any flour lumps. Then whisk in the remaining cream, followed by the Worcestershire and hot sauce. 

Next add the scallion tops, spinach, and watercress. Cook the mixture until hot and thickened. Season with kosher salt and freshly ground black pepper. Check the seasoning and transfer to a food processor and puree for about 30-45 seconds. Transfer to a bowl and set aside. 

Line a rimmed baking sheet pan with half of the rock salt and gently nestle the oysters into the salt. This will be the foundation for the oysters and keep them from tipping over while cooking. Scoop about a tablespoon of Rockefeller sauce (depending on the oyster size) on top of the oyster. Then cover the top of sauce with 1-2 teaspoons of the buttered breadcrumbs.

Place in the oven and roast until golden-brown, about 10-15 minutes. Meanwhile line a serving platter with the remaining rock salt. Remove from the oven and transfer the hot oysters to the salt lined platter. Gently nestle the oysters in the fresh rock salt. Serve with the lemon wedges and a vessel for the empty shells.