Salty's Seafood Restaurant Recipes

Salty’s Twisted Oyster Rockefeller

By Jeremy McLachlan

Makes 1 dozen

Rock Salt
Arugula Mix (Recipe Follows)
Fried Oysters (Recipe Follows)
Pernod Crème Fraîche (Recipe Follows)

1. Heat the arugula mixture and then place in the empty oyster shells.
2. Mound the rock salt on a plate so the oysters can sit up.
3. Fry the oysters until golden brown and then place on top of the arugula mixture.
4. Top with the Pernod crème fraîche and eat.

Arugula Mix

½ pound Bacon
1 each Garlic Clove - Minced
1 each Shallot - Minced
¼ cup Waterchestnuts - Minced
4 cups Arugula
¼ Pernod
1 tablespoon Salt

1. Crisp the bacon in a fry pan. Then add the garlic, shallot, and waterchestnuts. Cook for three minutes.
2. Add the Arugula and toss. Then add the Pernod and cook for 1 minute.
3. Season and set aside for serving.

Fried Oysters

1 dozen medium-size Oysters
½ cup Flour
2 each Eggs
¼ cup Milk
½ cup Italian breadcrumbs
¼ cup Parmesan Cheese - Grated
¼ bunch Italian Parsley

1. Schuck the oysters and save the shells for plating.
2. Dredge the oysters in the flour and shake off the excess flour very well.
3. Mix the milk and the egg together.
4. Dip the oysters in the milk and egg mixture.
5. Mix the breadcrumbs, Italian parsley and grated cheese together.
6. Dredge in the breadcrumbs and then fry.
7. Deep fry in 350 degrees F. until golden brown.
8. Pan fry optional.

Pernod Crème Fraîche

1 cup Heavy Cream
2 tablespoon Buttermilk
½ cup Pernod
pinch Saffron
Salt to taste
White Pepper to taste

1. In a glass mason jar add the cream and the buttermilk together.
2. Cover with cheesecloth and tighten with a rubber band.
3. Place in a warm spot, like the top of your fridge, for 2 days or until thick.
4. Heat the Pernod with the saffron. Chill.
5. Strain into the crème fraîche and delicately fold in the salt and white pepper to taste.

Suggested Wine Pairing: Sauvignon Blanc