Rich & Powerful
FROM THE WATERS OF THE CHESAPEAKE TO YOUR TABLE
RECIPE BY ERIC & NORMAN SURGUE | BIG FISH RESTAURANT GROUP
BIG FISH CREAMED SPINACH
2 cups heavy cream
1 cup half-and-half
½ stick butter, unsalted
½ cup onions, chopped
¼ cup flour
1 tsp sea salt
½ tsp white pepper
½ tsp nutmeg
1 cup leaf spinach, cooked (squeeze liquid out)
 In a large saucepan, heat heavy cream and half- and-half to 180°.
 In a sauté pan, cook the onions in butter until translucent.
 Add the flour to the butter and onion mixture to make a paste. Cook for 2-3 minutes on low heat.
 Slowly add the mixture into the hot cream and whisk vigorously.
 Add the sea salt, white pepper and nutmeg. Stir until thickened and evenly mixed.
 Cool the sauce slightly and mix in the spinach.
24-36 Bourbon Creek, VA, oysters, shucked on the half shell
2 cups Big Fish creamed spinach
1 cup Parmigiano Reggiano, shredded
 Lay the oysters on a lined baking sheet.
 Put one teaspoon of creamed spinach and three drops of Sambuca on each raw oyster.
 Sprinkle each with cheese.
 Bake in a preheated 400° oven for 10-12 minutes or until topping is browned.
 Serve immediately with fresh lemon wedges.