Oysters Rockefeller Soufflé
Yield - one 2 hotel pan
1 PACKAGE FILLO DOUGH
1 STICK BUTTER (Melted)
1 PAN STOUFFERS SPINACH SOUFFLÉ (Thawed)
3 DOZEN FRESHLY SHUCKED OYSTERS
2 TBSP FRESHLY GRATED ROMANO
2 OUNCES HERBSAINT LIQUOR or PERNOD FILS (Anise flavored aperitif)
Use a pastry paint brush to coat the inside lining of the hotel pan with butter, then cover the pan (including the sides) with one sheet layer of fillo dough. Brush the fillo with a lite coating of butter, continue layering and buttering until only a third of the pack remains.
Spread the spinach soufflé evenly over the layered dough, then distribute the oysters across the top of the soufflé. Evenly sprinkle the cheese and liquor on top of the oysters. Next, cover the oysters with the remaining fillo dough as before with the layering process of dough and butter.
At this point the soufflé can be frozen and reserved until ready for service.
When ready to serve, thaw pan, preheat oven to 350F, bake for 25 minutes or until the fillo is golden brown. Serve.
Cover the top of the soufflé with a large wooden cutting board and turn the pan upside down. (Just as you do for a pineapple upside down cake.) Use a Chefs knife and cut the soufflé into 24 servings (4 X 6). Then serve immediately on the cutting board.
This dish can either be served as a side dish with a steak or as a buffet luncheon entree.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.