29 March 2009

Recipe: Oyster Pan Roast

Baked Oysters with ChanterellesImage by MarxFoods.com via Flickr

Photo of another version of baked oysters with mushrooms

Oyster Pan Roast

From: The Palace Cafe

Yield: Serves 4


4 pieces French bread, 2-3 inch slices cut on a bias

1 Tbsp Butter, softened

4 Tbsp Breadcrumbs

2 Tbsp Freshly grated Parmesan cheese

1 qt Heavy cream

1 Tbsp Fresh rosemary, minced

1 Tbsp Shallots, minced

20 P & J Oysters

1 Tbsp Parsley, finely chopped for garnish

4 sprigs Fresh rosemary

Salt and white pepper to taste


To make croutons, butter both sides of each piece of French bread and season with salt and pepper. Toast in a 350° oven until crisp.

Mix breadcrumbs and Parmesan cheese in a small bowl and reserve. Reduce cream by ½ over medium-high heat in a heavy saucepot. Stir in rosemary and shallots and reduce sauce until it thickens a bit. Strain to remove shallots and rosemary. Ladle cream into an oven-safe skillet and bring to a boil.

Add oysters and season to taste with salt and white pepper. Be careful not to over-salt the dish! Remember, the oysters are somewhat salty. Cook for 1-2 minutes, or until the ends of the oysters start to curl, then remove from heat. Sprinkle breadcrumbs and Parmesan cheese over oysters. Broil in a 350° oven until breadcrumbs are toasted and golden brown.

To serve, place a French bread crouton in the center of each serving plate. Spoon oysters and sauce around crouton. Spear rosemary sprig through crouton and sprinkle dish with parsley.

At the Palace Café this signature dish is served in individual 4 oz. French pans. For this pan roast presentation without all of the pans, serve Oyster Pan Roast family style from a cast iron skillet.

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