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Parmesan & Dijon Glazed Oysters With Butternut Squash Puree

Ingredients

  • For the butternut squash puree:
  • 1 large butternut squash, approximately 3#, peeled, seeded and cut into large dice, 1" X 1"
  • 1 quart heavy cream
  • 1 quart milk
  • 1 tablespoon kosher salt
  • 1 teaspoon nutmeg, ground
  • 1/2 teaspoon white pepper, ground
  • For the Parmesan and Dijon glacage:
  • 1 cup standard hollandaise, chilled
  • 1 cup heavy whipping cream, whipped till soft peaks
  • 1/4 cup Dijon mustard
  • 1/4 cup parmesan cheese, grated
  • 1 tablespoon parsley, chopped
  • 1 teaspoon black pepper
  • Cooking the dish:
  • 12 Louisiana Gulf oysters
  • 2 cups Parmesan & Dijon Glacage
  • 1 cup butternut squash puree
  • 8 ounces spinach
  • 1 shallot, diced
  • 1 tablespoon butter, unsalted
  • 1/4 cup Herbsaint
  • 12 pieces baby fennel
  • Salt and Black pepper to taste
  • 1/4 cup olive oil

Prep Time:

Cook Time:

Serves:

4

Parmesan and Dijon glazed oysters with a butternut squash puree, Herbsaint flamed spinach and grilled baby fennel. This dish pays homage to some of the classic flavors of Oyster Rockefeller with the use of spinach, parmesan and Herbsaint, while using different techniques to pair those flavors with Gulf oysters. 

Recipe courtesy of Red Fish Grill, New Orleans

Preparation

  1. For the butternut squash puree:
  2. Combine all ingredients in a gallon sauce pot and bring to a boil, reduce heat to a simmer and cook until squash is very tender, approximately 20 minutes.
  3. Strain squash, being careful to reserve cooking liquid.
  4. Place strained squash into a blender and slowly add only enough reserved cooking liquid to the point where the puree will move consistently and smoothly. Discard remaining reserved cooking liquid.
  5. Taste and season with salt and white pepper if necessary.
  6. For the Parmesan and Dijon glacage:
  7. In a 5 quart mixing bowl and using a rubber spatula fold all ingredients together.
  8. Cooking the Dish:
  9. Using an oyster knife, shuck the oysters. Discard top of shell, keep oyster seated in bottom of shell for serving "on the half shell" style.
  10. Place 1 tablespoon Parmesan and Dijon glacage on top of each.
  11. Meanwhile, heat the butternut squash puree slowly and reserve warm.
  12. Toss the baby fennel in olive oil and salt and pepper.
  13. Grill the baby fennel till just tender, approximately 1 minute per side.
  14. Heat a 10" skillet on medium heat, add the butter and shallots and cook for 1 minute. Take skillet away from open flame and add Herbsaint and flambé. Add spinach and warm by tossing for 30 seconds. Remove from heat.
  15. Using a blow torch brown glacage on oysters till brown and bubbly. If a blow torch is unavailable, use the broil setting on your oven, being careful not to scorch.
  16. Place a swoosh of butternut squash puree on plate, center Hebsaint spinach on top of puree. Arrange oysters on a line around spinach. Stack grilled baby fennel on top of spinach.