- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 30 minutes
- Effort: hard
- 250 g puff pastry
- 1 egg, beaten for the glaze
- 12 native oysters
- 50 g butter
- 300 g spinach leaves
- salt and black pepper
- flat leaf parsley, to garnish
For the saffron sauce
- 100 ml white wine
- 1 small shallot, diced
- large pinch strands saffron
- 200 g butter
1. For the millefeuille, preheat the oven to 160C/gas 2. Roll out the puff pastry to 3 -4 mm thickness, and cut even rectangles 10cm x 6cm wide. Place on a baking tray and brush with beaten egg. With the edge of a knife, score a criss-cross pattern over the puff pastry.
2. Bake the pastry in the oven for 10-15 minutes, until the puff pastry has risen and taken on a golden colour.
3. Remove the pastry from the oven and place on one side. Increase the oven heat to 180C/gas 4.
4. Clean the oyster shells with a brush and tip them into a roasting tin. Bake for about 3 minutes, until the oysters have opened. Remove from the oven, making sure not to spill any oyster juices.
5. To make the sauce, put the white wine and shallots in a saucepan and bring to the boil. Add a pinch of saffron and any juice from the oysters - cook down until reduced by half.
6. While the sauce is simmering, cook the spinach. Melt the butter in a saucepan and add the spinach. Season with salt and pepper, and cook for 1-2 minutes, until the spinach begins to wilt.
7. Once the sauce has reduced, add the butter in small lumps and stir well until it has melted into the sauce.
8. To serve, take the puff pastry case and cut in half lengthways. Place the bottom part of the puff pastry on a large serving plate and cover with the spinach. Remove the oysters from their shells and arrange over the spinach. Pour the saffron butter sauce over the oysters and cover with the remaining layer of puff pastry. Garnish with chopped parsley and serve.
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