Rockefeller Akoya


Time: 30Difficulty: Easy/moderateServings: 24

24 Leeuwin Coast Akoya

4 finely minced shallots

1kg spinach leaves

600ml thickened cream

1 cup grated pecorino

30ml lemon juice

50g butter

1 tbsp black pepper

30ml pernod

Salt to taste

  1. Sweat the spinach leaves in a pan, drain, squeeze out excess moisture, chop, set aside.
  2. Melt butter and sauté shallots, add the pernod and cook out the alcohol.
  3. Add lemon juice, cream, pepper and cheese, reduce by a third. Cool, then add spinach.
  4. Shuck Akoya, keep the shells intact and hinged.
  5. Poach Akoya in warm salted water for a couple of minutes and place back into their shells.
  6. Spoon some Rockefeller sauce into each one, place in a hot pan and let the sauce heat up and bubble.
  7. Serve on some stones, eat out of the shells.