TGGD ROCKEFELLER SAUCE FOR USE IN ANY GRILLED SEAFOOD OR CHICKEN

 

This was originally created in the 1850's at Antoine's by Jules Alciatore..a  sauce so rich it was named after the wealthiest man in the country.
I have updated it to today's diners...a  nutritional powerhouse sauce

ALL VEGETABLES AND SHELL FISH MUST BE PREPARED AS IN TGGD BEFORE BEGINNING THIS RECIPE

Originally this was made with spinach & oysters, I suggest using any tender seasonal greens, and any shell fish/chicken or salmon


Makes 6 servings:

6tbsp butter
1/2 cup fine dry breadcrumbs
2 cups fresh spinach...or any tender greens (kale, spring dandelion, Swiss chard, use stems and leaves..finely shredded)
2 cloves garlic smashed and minced
1 cup parsley sprigs
1 cup diced celery
1/2 cup minced onion
1tbsp Pernod liqueur OR 1tsp dried anise
1/2 tsp salt
hot sauce to taste
18 large oysters/ 12 scallops/ 2 pounds mussels in half shell /Grilled chicken pieces/3 pounds clams in shells

Melt butter in a skillet and add the breadcrumbs..saute for 1 min..stirring constantly
Remove from heat and combine all other ingredients except shell fish
Process blend until smooth.
Pour into a bowl and chill until ready to use.



uses.. top any shellfish with tbsp before grilling....baking
after baking/broiling cook for further 3 mins or until lightly browned

This is also great with baked salmon and/or white fish