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In this episode of Atlanta Chefs, sponsored by DCS by Fisher & Paykel, Chef Dean Berthelot from Ray's in the City prepares oysters rockerfeller and crawfish etouffee.

Click here for Chef Dean Berthelot's Profile

Rockefeller Stuffing

2 strips bacon
1 ea shallot
1/2 tsp garlic minced
1/4 ea Yellow Onion
2 oz Pernod
8 oz Fresh Spinach
1 cup reduced heavy cream
1/4 cup grated parmesan cheese
1/8 tsp salt
1/8 tsp pepper

Render bacon and saute shallots, garlic and onion until translucent. Deglaze with Pernod and add Spinach. Wilt and add reduced cream. Remove from heat and stir in Parmesan cheese. Season with Salt and pepper and set aside to cool.

Hollandaise Sauce

3 each egg yolks
2 oz white wine
1 lemon
1 cup warm clarified butter
2 dashes tabasco
pinch salt and pepper

Over a steam bath, whisk egg yolks with white wine and juice from 1 lemon until the ribbon stage.

Remove from heat and slowly whisk in warm clarified butter. Add Tabasco and season with salt and pepper. Keep in a warm place.

Oyster Rockefeller Plate

6 ea freshly shucked Appalachicola Oysters
12 ounces Rockefeller Stuffing
6 ounces Jack Cheese
6 Ounces Hollandaise Sauce
1/4 tsp Cayenne Pepper
2 cup Rock Salt
1 lemon

Top each oyster with 2 ounces of Rockefeller Stuffing. Top with 1 ounce jack cheese and bake in 400 degree oven for 4-5 minutes or until hot and golden brown.

Put rock salt on bottom of the plate and place the oysters in a ring fashion. Ladel 1 oz Hollandaise on each oyster and sprinkle with scant pinch of cayenne pepper. Garnish with lemon.