Culinary Art Kitchen 2022.Dec.
Ingredients
| Oysters |
200-250g ... Wash gently in 3% saltwater, rinse in water, repeat the process, and drain in a strainer. |
| Spinach |
1 bunch ... Blanch for vibrant color, cool in cold water, squeeze dry, and cut into 3cm lengths. |
| Onion |
50g ... Thinly sliced |
| Bacon |
25g ... Cut into 5mm cubes |
White Sauce
| Butter |
20g |
| All-purpose flour |
20g |
| Milk |
250ml |
| Salt |
1/3 teaspoon |
| White pepper |
To taste |
Other Seasonings
| White wine |
50ml |
| Butter |
1 tablespoon |
| Gruyère cheese (or melting cheese) |
As needed |
| Grated cheese |
As needed |
| Bread crumbs |
As needed |
Instructions
- Place the oysters and white wine in a pot and heat until the oysters plump up. Turn off the heat, cover, and let rest for 2 minutes to finish cooking with residual heat. Remove the oysters and reserve the steaming liquid.
- Make the White Sauce: Melt butter in a pot, add flour, and stir with a wooden spatula. Gradually add milk while stirring quickly until thickened. Simmer over low heat.
- Add the reserved steaming liquid from step 1 to the white sauce a little at a time, adjusting for desired thickness and seasoning with salt and white pepper.
- Heat butter in a frying pan and sauté the onion. Add bacon and the blanched spinach (50g) and stir-fry.
- Combine the oysters, sautéed onion, bacon, and spinach with the white sauce and mix well.
- Grease a heatproof dish with butter (not listed in ingredients). Pour the mixture into the dish, top with Gruyère cheese, grated cheese, and bread crumbs. Bake in a preheated oven at 250°C until golden brown (about 8 minutes).