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| OYSTER PAN ROAST |
| 4 Servings |
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| INGREDIENTS |
4 pieces French Bread, 2-3 inch slices cut on a bias
1 T Butter, softened
4 T Breadcrumbs
2 T Freshly Grated Parmesan Cheese
1 qt Heavy Cream
1 T Fresh Rosemary, minced
1 T Shallots, minced
20 each P & J Oysters
1 T Parsley, finely chopped for garnish
4 sprigs Fresh Rosemary
To taste Salt and White Pepper
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| METHOD |
To make croutons, butter both sides of each piece of French
bread and season with salt and pepper.
Toast in a 350° oven until crisp.
Mix breadcrumbs and Parmesan cheese in a small bowl and
reserve.
Reduce cream by 1/2 over medium-high heat in a heavy
saucepot.
Stir in rosemary and shallots and reduce sauce until it thickens
a bit. Strain to remove shallots and rosemary.
Ladle cream into an oven-safe skillet and bring to a boil.
Add oysters and season to taste with salt and white pepper.
Be careful not to over-salt the dish!
Remember, the oysters are somewhat salty.
Cook for 1-2 minutes, or until the ends of the oysters start to
curl, then remove from heat.
Sprinkle breadcrumbs and Parmesan cheese over oysters.
Broil in a 350° oven until breadcrumbs are toasted and golden
brown.
To serve, place a French bread crouton in the center of each
serving plate.
Spoon oysters and sauce around crouton.
Spear rosemary sprig through crouton and sprinkle dish with
parsley.
Tricks of the Trade: In the restaurant we serve this signature dish in
individual 4 ounce French pans. For this pan roast presentation
without all of the pans, serve your Oyster Pan Roast family style
from a cast iron skillet. |
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