Oysters Rockefeller

“deconstructed” A recreation of a New Orleans dish, by Guillaume Glipa and Slade Rushing. Serves 4 INGREDIENTS

• 4 thin slices of bacon

• 150 g unsalted butter

• 350 g baby spinach

• 2 garlic cloves, peeled and

crushed

• 2 shallots, chopped finely • Salt and freshly ground black

pepper

• 2 tbsp water

• 1 lemon, thinly sliced

• 20 medium oysters, freshly

shucked

• 1 stick liquorice root or

1 tsp Pernod

INSTRUCTIONS

Cover a plate with paper towels. In a skillet over medium heat, fry the bacon until browned and crispy. Transfer to the plate. When cool, chop finely and put aside. Heat half of the butter in a deep skillet over medium-high heat until it begins to brown. Add the spinach, garlic and shallots, and season well with salt and pepper. Cook for about a minute, until the spinach is just wilted. Drain the spinach, then remove the garlic. Finely chop the spinach. Set aside.

Cut the remaining butter into two-centimetre cubes. Boil the water in a small saucepan. Reduce the heat and whisk in the butter to create a smooth sauce. Turn off the heat, add the lemon slices and leave for about 15 minutes. Season with salt to taste. Keep warm (not on direct heat) until ready to use.

To put together the dish, bring the butter sauce to a simmer. Rewarm the spinach in a saucepan over low heat and place in piles in small serving spoons or plates. Drop the oysters into the butter and poach until they are warm and the edges begin to curl slightly — about 30 seconds. Transfer the oysters with a slotted spoon to a small bowl. Place an oyster on each pile of spinach. Pour a small amount of butter sauce on to each oyster. Top each one with chopped bacon. Finely grate liquorice root on top and serve.