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| Oyster rockefeller |
Viet Nam News
with chef Nguyen Van Tuan from Fortuna Hanoi Hotel
Let’s try this classic dish to enhance your meal. It’s easy to make and simply yummy!
- 3 dozen fresh oysters in the shell, washed
- 1 medium onion, finely chopped
- 1/2 cup butter, cubed
- 1 package (9 ounces) fresh spinach, torn
- 1 cup grated Romano cheese
- 1 tsp lemon juice
- 1/8 tsp pepper
- 2 pounds kosher salt
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| Chef Tuan |
Method:
- Shuck oysters, reserving bottom shell; set aside. In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in the cheese, lemon juice and pepper.
- Spread kosher salt into two ungreased 15x10x1-in. baking pans. Lightly press the oyster shells down into the salt. Place one oyster in each shell; top each with 2½ teaspoons spinach mixture.
- Bake, uncovered, at 450° for 6-8 mins or until oysters are plump. Serve immediately. Yield: 3 dozen.
You can enjoy the dish at Fortuna Hotel, 6B Lang Ha St, Ba Dinh Dist, Ha Noi. Tel: (84 – 4) 3831 3333 – 6435/6437/6413. Website: pr@fortuna.gvn | fortuna.vn.
OVietnam