Sankey’s Oysters Rockefeller
The original recipe for oysters Rockefeller, created at the New Orleans restaurant Antoine’s in 1899, remains a secret to this day. The appetizer, oysters topped with a mixture of finely chopped greens and copious amounts of butter and then baked in their shells, was considered so rich that it had to be named after the richest man of the day, John D. Rockefeller. A few years later, no self-respecting restaurateur would be without his own version on the menu. Here is Sankey’s take on oysters.
- 6 Maldon Rock Oysters⠀
- Handful of baby spinach, finely chopped⠀
- Smaller handful of fresh tarragon, finely chopped⠀
- 1 clove garlic, diced⠀
- ½ shallot or 1 spring onion, diced⠀
- Small handful of panko breadcrumbs⠀
- Few drops of tabasco sauce⠀
- Splash of Pernod or Pastis
Shuck the oysters and place each one in a baking tray. Use tinfoil or rock salt to keep them steady, while making sure none of the natural liquor leaves the shells.
In a bowl, mix the remaining ingredients, and be careful not to over-spice. Season to taste and add a tablespoon of the mix on top of each oyster, then bake under the grill for 10 minutes, or until golden and crisp on top.
Be sure to use a spoon to eat, as they’ll be hot!
Sankey’s is an independent, family-run pub and restaurant group in Tunbridge Wells, Kent. From 1989, the Sankey family has owned and operated the flagship Seafood Kitchen & Bar on Mount Ephraim, adding a second sister site, The Old Fishmarket in The Pantiles, in 2013. Specialising in seafood and craft beers, the Mount Ephraim pub brings a relaxed, casual drinking and dining atmosphere to the top of town, while the exclusive Champagne and oyster bar at the bottom serves some of the best British fish and shellfish, with a wide range of sparkling wines from around the world.