Oysters Rockefeller, California Style, Bloomsdale Spinach, Vegetable Mignonette, Horseradish
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Oysters Rockefeller, California Style, Bloomsdale Spinach, Vegetable Mignonette, Horseradish
Chef Daniel Patterson of Coi– San Francisco, CA
Adapted by StarChefs.com
March 2010
Yield: 30 Servings


Lemon-Horseradish Gel Sheets:
750 grams vegetable stock
7 grams agar agar
35 grams gelatin
220 grams fresh horseradish
22 grams salt
150 grams lemon juice
Champagne vinegar

Vegetable Mignonette:
100 grams green apple, small diced
80 grams celery, small diced
60 grams breakfast radish, small diced
60 grams watermelon radish, small diced
25 grams Champagne vinegar
50 grams olive oil
Salt and freshly ground black pepper

Bloomsdale Spinach Purée:
1 pound Bloomsdale spinach
Zest of 1 Meyer lemon
Vegetable stock

To Assemble and Serve:
60 large Marin Miyagi oysters, cleaned and shucked
Fresh horseradish
Small celery leaves


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 .