Oysters topped with a roux full of herbs and vegetables, then combined with bread crumbs and broiled until the bivalves are tender and a delicate crust forms.
- Rock salt, as needed
12 oysters, chilled
4 tbsp. unsalted butter
4 tbsp. flour
Â¼ tsp. cayenne
6 scallions, minced
2 ribs celery, minced
2 sprigs tarragon, stemmed and minced
1 bunch parsley, stemmed and minced, plus sprigs to garnish
Kosher salt and freshly ground white pepper, to taste
3 tbsp. fresh bread crumbs
1. Fill 2 ovenproof baking dishes halfway with rock salt. Shuck oysters over a bowl to catch their liquor (you should have about Â½ cup), discarding flat top shells. Loosen oysters from bottom shells with a knife. Nestle 6 shucked oysters in their shells into each bed of rock salt; chill.
2. Melt butter in a 2-qt. saucepan over medium heat. Add flour; cook until smooth, about 2 minutes. Add oyster liquor; cook until thickened to a paste, about 2 minutes. Stir in cayenne, scallions, celery, tarragon, parsley, and salt and pepper. Reduce heat to medium-low; cook until soft, about 1 hour. Transfer to a food processor, add bread crumbs, and process into a smooth paste, about 2 minutes.
3. Heat broiler to high. Place paste in a pastry bag fitted with a Â½” fluted tip. Pipe paste completely over oysters. Broil until paste begins to brown and oysters are just cooked through, about 5â€“7 minutes. Garnish each dish with parsley sprigs, if you like.