Oysters Rockerfeller

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Recipe by Naomi Sherman
Servings

2

serves
Net Carbs

15.9

grams
Protein

33.7

grams
Fat

40

grams

This recipe came about in the way that the best recipes do.

While working on a batch of uniquely Tasmanian Oysters Rockerfeller for a client (and they are AMAZING!) I was simultaneously working on one of my own creations of what I predict to be one of my best cauliflower dishes ever.

This cauliflower dish is garnished with a delicious savoury crumb and I stood there in my kitchen, looking from one dish to the other and my brain did that “thing”
What if I took that bit from here, and this bit from there and ohhhhh, added some of this?

Luckily, I had some left-over oysters, otherwise I would have run out to get some. I was that excited.

Think soft, fresh oysters bathed in a rich buttery sauce that has a hint of citrusy zing from the pepper leaf.

While not keto, using the pork rinds instead of bread crumbs makes this dish low carb and gluten free.

Next time you want to pull out the stops, try this.
Enjoy!

Ingredients

  • 12 oysters in shells

  • 1/4 cup of pork rinds (breadcrumbs for vegetarian)

  • 1 tablespoon of parsley, finely chopped

  • 1/2 tablespoon of olive oil

  • 2 teaspoons of finely chopped red onion

  • 1/2 teaspoon of ground pepper leaf

  • 1 tablespoon melted butter

  • Salt and black pepper to taste

  • 1/2 cup of baby spinach leaves

  • 1/4 cup of cold butter, cut into 12 small cubes

Directions

  • Preheat your oven to 220° C
  • Remove the oysters from their shells and pat dry.
  • Lay a layer of rock salt onto a shallow baking tray, wash the empty shells and then nestle the shells in the salt.
  • Place an oyster back into each shell.
  • Place the baby spinach leaves in a small bowl and pour boiling water over them to wilt them.
  • Drain when done.
  • Place your pork rinds into a food processor.
  • Peel and add the garlic, then tear in a couple of small leaves from your cauliflower.
  • Add ½ a tablespoon of olive oil, blitz into fairly fine crumbs, then tip into a large non-stick frying pan on a medium heat.
  • Cook for 15 minutes, or until golden and crisp, stirring occasionally.
  • Tip into a bowl, stir through the parsley, pepper leaf and the red onion
  • Season each oyster as desired and drizzle with melted butter
  • Drape the spinach on and around each oyster and then sprinkle with the crumb mixture. Dot each with a cube of butter.
  • Place the baking sheet in the oven and bake for 10 minutes or until heated through (the edges of the oysters should start to curl).
  • Serve hot.

Nutrition Facts

2 servings per container


  • Amount Per ServingCalories569
  • % Daily Value *
  • Total Fat 40g 62%
    • Total Carbohydrate 15.9g 6%
      • Protein 33.7g 68%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.