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24 Royal Miyagi oysters on the half shell (substituted for traditional Blue Point oyster recipe) Creamed Spinach This is one of the key components of our Oysters Rockefeller, but creamed spinach has been on our menu as a side since Mr. Jerome Brody reopened the restaurant. The only change is that we now make it with vin blanc sauceâand what a difference it makes in flavor! Serves 4 1 pound frozen chopped spinach , defrosted Vin Blanc Sauce (page TK) Pinch of ground nutmeg Pinch of kosher salt Hollandaise Sauce We serve this sauce most often with salmon, but itâs also a great sauce for grouper and red snapper (one of old classics is broiled grouper with Hollandaise sauce and snow peas). Makes about 2 cups 6 egg yolks 1 tablespoon dry white wine 1 1/2 cups clarified butter (page TK) 2 tablespoons lemon juice 12 dashes Tabasco sauce (or to taste) 1/4 teaspoon kosher salt


Position an oven rack in the top position and heat the broiler. Remove the oysters from their shells. Arrange the shells on a rimmed baking sheet and spread 1 heaping tablespoon of the creamed spinach into each shell. (Youâll have some spinach left over.) Set the oysters on top of the spinach. Broil until the oysters are just starting to ruffle, about 1 minute. Remove from the broiler and nap each oyster with about 1 tablespoon hollandaise sauce. Broil until the sauce browns, 1 to 1 1/2 minutes. Creamed Spinach Place the spinach in a clean kitchen towel and squeeze out the excess liquid. Transfer the spinach to a large skillet over medium heat and cook, stirring often, until the spinach is warm. Stir in the vin blanc sauce, then season with nutmeg and salt and stir again. Keep the spinach warm until you serve it. Hollandaise Sauce Put the egg yolks and wine in a large stainless steel bowl set over a pot of simmering water. The bowl should not touch the water. Whisk vigorously until the yolks are light and tripled in volume. The consistency will be like a pudding, and the yolks will make a ribbon that sits on the surface for 3 seconds when you lift the whisk. Be careful not to scramble the eggs as you whisk; make sure to whisk along the sides of the bowl, and take the bowl off the heat periodically. Set the bowl on the counterâon a damp kitchen towel to keep it steadyâand whisk in the butter in a very slow, steady stream. Donât add the butter too quickly, or the sauce will break. Once all the butter is added, whisk in the lemon juice, Tabasco, and salt. Keep the sauce warm until youâre ready to serve it.