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🍽️ Oysters on spinach with spicy hollandaise

600 kcal · 30 min · 4 servings

Ingredients

• 12 oysters
• 250 g fresh, young leaf spinach
• 1 shallot
• 1 tbsp olive oil
• 2 tbsp vegetable broth
• salt
• pepper (from the mill)
• nutmeg
• 0.5 lemon
• 250 g butter
• 3 egg yolks
• 75 ml dry white wine
• 1 pinch coriander powder
• 1 pinch allspice powder
• salt
• cayenne pepper

Instructions

1. 1. Carefully open the oysters and remove the meat from the shell.
2. 2. Clean the empty shells and set them aside.
3. 3. Pick over the spinach and wash it thoroughly.
4. 4. Spin the spinach dry.
5. 5. Peel the shallot and cut it into fine cubes.
6. 6. Melt the butter in a pot and heat it.
7. 7. Sweat the shallot cubes in the hot butter until translucent.
8. 8. Add the broth to the pot.
9. 9. Place the spinach into the broth.
10. 10. Let the spinach wilt.
11. 11. Season the mixture with salt, pepper, and nutmeg.
12. 12. Squeeze the juice from the lemon.
13. 13. Melt the butter in a small pot over medium heat.
14. 14. Remove the butter from the stove.
15. 15. Put the eggs in a bowl.
16. 16. Add the white wine to the bowl.
17. 17. Add the spices to the bowl.
18. 18. Add some lemon juice to the bowl.
19. 19. Place the bowl over a hot, but not boiling, water bath.
20. 20. Whisk the mixture with a whisk until frothy.
21. 21. Remove the bowl from the heat.
22. 22. Stir in the butter drop by drop.
23. 23. Stir in the butter in a thin stream.
24. 24. Continue stirring until the sauce is creamy and glossy.
25. 25. Season the sauce with salt and cayenne pepper.
26. 26. Bring salted water to a boil.
27. 27. Blanch (cook briefly in boiling water) the oyster meat for approx. 30 seconds.
28. 28. Remove the oyster meat from the water.
29. 29. Place the oyster meat on the prepared shells.
30. 30. Garnish the oysters with some spinach.
31. 31. Serve the oysters with the sauce.

Nutrition per serving

• kcal: 600
• Protein: 8 g · Fett/Fat: 61 g · Carbs: 3 g