Oysters with Spinach and Tarragon Butter
150g butter at room temperature, cubed
a small handful of watercress, leaves only
1 stick of celery, peeled and finely diced
3 shallots, peeled and finely diced
1 teaspoon chopped tarragon
1 teaspoon cayenne pepper
1 tablespoon fresh breadcrumbs
16—20 oysters, shucked and shells reserved for presentation
1 tablespoon Pernod to serve (optional)
Preheat the grill to a medium/high heat.
Blanch the spinach in a pan of boiling salted water for 30 seconds, drain and squeeze out as much water as possible.
Whilst the spinach is still warm place in a blender with the butter and all the other ingredients (except the oysters and Pernod), whiz until smooth.
Spread over the oysters and put under a very hot grill, until a crust forms. The oysters will warm through rather than cook.
Finish with a splash of Pernod over the top.
About Richard Corrigan
Richard is undoubtedly the most established and well known Irish chef we have in the country. He has opened numerous restaurants, gained Michelin stars, he is the author of two recipe books, cooked for the Queen and Barack Obama, and regularly makes appearances on radio and television; notably winning Great British Menu three times, and a regular judge on the popular BBC series. Richard runs Bentley’s Oyster Bar & Grill off Piccadilly, Corrigan’s Mayfair, Dickies Bar, as well as Virginia Park Lodge in Co Cavan, Ireland.
A farmer’s son, Richard began his teenage career in the kitchens and has cooked all his life. He is a vehement supporter of British and Irish produce and small independent suppliers. Richard’s chefs only use wild game, wild sustainable fish, and produce such as butter, cheese and charcuterie is sourced from mostly from family run independent businesses in Britain and Ireland. Bread is made in the restaurants bakeries (also available at Fortnum & Mason’s) and salmon is smoked on Bentley’s Oyster Bar & Grill rooftop; in short everything where possible is made from scratch in-house.