BAKED OYSTER ROCKEFELLER

BAKED OYSTER ROCKEFELLER

INGREDIENT.

YEILD 100 PORTION

OYSTER FRESH-100EA( OPENED,CLEANED, THE MEAT SCOOPED OUT OF THE SHELL)

SPINACH FRESH-20LB(BLANCHED,CHOPPED,SQUEEZED DRY)

CHOPPED ONION-2LB

CHOPPED GARLIC-1OZ

NUTMEG-A PINCH

BUTTER SOLID-1LB

SALT/ PEPPER-TO TASTE

CHEESE SAUCE-1GALON(WITH CHEDDAR CHEESE)(MORNAY SAUCE BUT  THE PARMAN AND GRUYERE SUBSTITUTED WITH CHEDDAR CHEES)

MORNAY SAUCE-(FOR GRATNATING OYSTER) 1GALON

·          CREAM SAUCE-1GALON

·          CUP GRATED GRUYERE-1LB

         GRATED PARMESAN-1LB

·          SOFT BUTTER-8OZ

GRATED PARMESAN-2LB (FOR GRATINATING THE OYSTER)

TOMATO CROSTINI-(FOR GARNISH)

·          FRNCH LOAF-5EA

·          GARLIC BUTTER-1LB

·          TOMATO CONCASSE-7LB TOMATO

·          HERB OIL-1CUP

·          CHIFFONADE OF BASIL-2TBSP

·          SALT/PEPPER FOR SEASONNING

MASHED POTATO(TO HOLD THE OYSTER IN PLACE.)-5LB POTATO

BASAIL LEAVES FOR  GARNISH-1PKT

PROCEDURE

·          SAUTE THE SPINACH WITH CHOPPED, ONION,GARLIC AND SESONNING.

·          CLEAN THE OYSTER AND SCOOP OUT THE MEAT FROM THE SHELL

·          PLACE A SPOON FULL OF SPINACH MIXTURE ON EACH SHELL AND PLACE THE OYSTER BACK IN PLACE. COVER WITH THE MORNAY SAUCE AND SPRINKLE WITH GRATED PARMESAN AND GRATINATE IN CTX.

·          PLACE A DOLLOP OF MASHED POTATO ON THE CENTRE OF THE PLATE AND PLACE THE GRATINATED MUSSELS ON TOP.(TWO SHELLS PER PORTION)

·          DRIZZLE WITH THE CHEESE SAUCE (ONE MADE WITH CHEDDAR CHEESE)AND SERVE GARNISHED WITH TOMATO CROSTINI AND A BASIL LEAF.

Bisa dicoba dirumah...dijamin lezatttttttttt.......you can try to cook it at home....soooooo nice..... Guaranteee.....