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)
[1] In a large saucepan, heat heavy cream and half- and-half to 180°.
[2] In a sauté pan, cook the onions in butter until translucent.
[3] Add the flour to the butter and onion mixture to make a paste. Cook for 2-3 minutes on low heat.
[4] Slowly add the mixture into the hot cream and whisk vigorously.
[5] Add the sea salt, white pepper and nutmeg. Stir until thickened and evenly mixed.
[6] Cool the sauce slightly and mix in the spinach.
OYSTERS ROCKEFELLER
24-36 Bourbon Creek, VA, oysters, shucked on the half shell
2 cups Big Fish creamed spinach
Sambuca liquor
1 cup Parmigiano Reggiano, shredded
1 lemon
[1] Lay the oysters on a lined baking sheet.
[2] Put one teaspoon of creamed spinach and three drops of Sambuca on each raw oyster.
[3] Sprinkle each with cheese.
[4] Bake in a preheated 400° oven for 10-12 minutes or until topping is browned.
[5] Serve immediately with fresh lemon wedges.