Oysters Rockefeller, California Style, Bloomsdale Spinach, Vegetable Mignonette, Horseradish
For the Lemon-Horseradish Gel Sheets:
Put the vegetable stock and agar agar in a medium saucepan. Bring to a boil, then remove from the heat. Add the gelatin and horseradish and leave to steep for 4 minutes. Strain the horseradish and season the remaining liquid with the salt, lemon juice, vinegar, and sugar. Transfer to a baking sheet and chill until set, then cut into 1-inch by 7-inch strips.
For the Vegetable Mignonette
Combine all of the ingredients and season with the salt and pepper.
For the Bloomsdale Spinach Purée:
Cook the spinach in simmering, salted water until tender. Strain, then purée with the lemon zest and vegetable stock as needed. Season with salt.
To Assemble and Serve:
Wrap each oyster in 4 strips of lemon-horseradish gel sheets; place 2 of the gel-wrapped oysters on each plate. Place a small amount of mignonette and a quenelle of spinach purée next to the oysters. Garnish the oyster with freshly grated horseradish and celery leaves .