Its thought to have originated at Antoine's in New Orleans. We had this dish at the Union Oyster House in Boston and the chefs there have developed this wonderful combination of flavors. Some say its been given this name because its so "rich". This is the recipe from their chefs.
1 lb fresh spinach cooked, squeezed and chopped (or 1/2 lb thawed, chopped and squeezed dry.)
1/2 cup grated parmesan cheese plus a little more for sprinkling
1 T Dijon Mustard
1/2 cup Fish Veloute (recipe below)
salt and pepper to taste
12 oysters freshly shucked on the half shell. Rinse thoroughly.
1 cup Hollandaise sauce (recipe below)
Preheat the oven to 450. In a bowl, combing spinach, cheese, mustard and Veloute.
Season to taste with salt and pepper, and stir well to combine.
Place the oysters on a baking sheet. Place a spoonful of spinach mixture over each oyster. Sprinkle additional parmesan on top. Bake 10-12 minutes, or until oysters are heated through and sauce is bubbling.
Top each oyster with a teaspoon of warm Hollandaise sauce. Serve Immediately.
You can substitute shrimp for the oyster. Just combine the spinach mixture with 20 large shrimp in a baking dish. Bake until bubbling. Or make individual servings in ramekins. Bake until bubbling then add a little of the Hollandaise sauce.
To make Fish Veloute
To make Classic Hollandaise Sauce- this easy to make sauce is great on everything from asparagus to white fish.
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