astray recipes: Oysters rockefeller 1

Categories: Fish/seafoo
Yield: 4 servings

Measure	Ingredient
2 cups	WATER (FOR STEAMING SPINACH)
2 eaches	BOXES (10 OZ. EACH) FROZEN S
4 eaches	SCALLIONS
2 eaches	LARGE, RIBS CELERY
¼ each	BUNCH PARSLEY
¼ each	HEAD ICEBERG LETTUCE
1 teaspoon	WORCESTERSHIRE SAUCE
2 teaspoons	ANCHOVY PASTE OR
4 eaches	ANCHOVEY FILLETS (MASHED)
½ teaspoon	SALT
½ teaspoon	TABASCO SAUCE
1 teaspoon	ANISE SEEDS
1 cup	BREAD CRUMBS

Preheat oven to 400 F. Steam spinach about 5 minutes until tender, pour in a colander, and drain thoroughly. Coarsely chip scallion (tops incluced), celery, parsley, and lettuce. In a blender, puree all of spinach, 2 cups at a time. Place spinach in a bowl. Puree scallion, celery, parsley, and lettuce in blender.

Pour mixture into spinach bowl. Mix thoroughly. Stir in Worchestershire, anchovy paste, salt Tabasco, and anise seeds to spinach mixture. Blend mixture in blender for 2 minute on medium speed. Pour mixture into bowl. Add bread crumbs and stir thoroughly. Set aside or store in refrigerator. Bring to room-temperature before using. (See part 2 for more)

oysters rockefeller 1