Oyster Pie

Oyster Pie

Ingredients (Serves 4)

• 250 g fresh spinach, stems removed, washed
• 30 mL unsalted butter
• 250 mL finely diced onion
• 135 mL finely diced fennel bulb
• 250 mL dry white wine
• 500 mL whip cream
• 5 mL salt
• 10 mL finely chopped fresh tarragon
• 15 mL fresh lemon juice
• 1 kg russet potatoes, peeled and cut into 2.5 cm chunks
• 125 mL buttermilk, warmed
• 15 mL prepared horseradish
• salt & pepper, to taste
• 24 shucked medium oysters
• 125 mL fine dry breadcrumbs
• paprika

Method

In a large pot, steam the spinach for 3 to 5 minutes (until slightly wilted) using only the water clinging to its leaves. Drain and place on a plate to cool. When cool, squeeze the water out of the spinach and chop coarsely.

In a large pot melt the butter over medium heat. Add the onion and fennel and sauté until the onion is translucent. Add the white wine, turn the heat to high and boil until the wine is reduced by half. Add the whipping cream and boil until the mixture is reduced to 375 mL. Stir in the salt, tarragon and lemon juice. Remove from heat.

In a large pot, cover the potatoes with water, bring to a boil and cook until the potatoes are very tender, about 15 to 20 minutes. Drain and return to the pot. Mash the potatoes until smooth. Beat in the buttermilk, then the butter and horseradish. Season with salt and pepper.

Preheat the oven to 220ºC. Place the oysters in an 20 cm by 20 cm baking dish and sprinkle with the breadcrumbs. Stir the spinach into the sauce and pour over the oysters. Spoon the mashed potatoes over the sauce and sprinkle lightly with paprika. Place in the oven and bake for 20 to 30 minutes, until the mixture is bubbling and the potatoes are lightly browned.

Courtesy of Karen Barnaby of the Fish House (In Stanley Park) Vancouver, BC