6 6oz salmon fillets
For oyster Rockefeller sauce 1 cup butter melted
1 cup onions chopped
1 cup celery chopped
½ cup red pepper chopped
¼ cup garlic diced
1 10oz pack frozen spinach cooked
½ cup andouille sausage finely diced
1 cup flour
3 pints chicken stock
2 pints oyster liquid
6 dozen oysters freshly shucked
1 pints heavy whipping cream
½ cup green onions sliced
½ cup parsley chopped
Salt and white pepper to taste
½oz Pernod or Herbsaint
Heat butter over medium heat in a two-gallon pot. Add onions celery red pepper and garlic. Sauté for three to five minutes or until vegetables wilt. Add spinach and andouille sausage.
Using a metal spoon chop spinach into vegetable mixture until all is well incorporated. Sprinkle in flour blending well. Stir constantly to avoid scorching.
Add chicken stock and oyster liquid one ladleful at a time until all is well blended. Bring to a low boil reduce to simmer and cook for 30 minutes.
Add oysters cream green onions and parsley. Cook until edges of oysters begin to curl. Season to taste using salt and white pepper. Stir in Pernot or Herbsaint. Adjust seasonings if necessary.
Grill salmon fillets. Place one on each plate topped with three oysters and reduced oyster Rockefeller sauce.