Executive Chef

Rob Cordonier,

Hillside Estate Winery Bistro


– Royal Miyagi Oysters 1 dozen

– Cleaned Spinach Leaves 2 cups

– Bacon (Fine Julienne) 4 strips

– Shallot (Minced) 1 piece

– Rice Wine Vinegar 4 Tablespoons

– Egg Yolks 2

– Clarified Butter 1 cup

– Yuzu Juice 2 Tablespoons

– Salt ½ teaspoon

– Tabasco


Preheat oven to 400F.

In a large sauté pan over med heat, cook the bacon until it begins to brown and crisp. Add the shallot to the pan and stir for 30 seconds. Turn the heat off and add the spinach and stir until wilted. Set aside until needed.

Lightly scrub the oyster shells to remove any sand. Shuck the fresh oysters carefully and remove any grit from the lip of the shell. Make sure the abductor mussel is completely free from the shell. Save the deep half of the shell as a baking dish. Divide the bacon and spinach between the oyster shells and gently press into the bottoms. Place an oyster on top of each spinach lined shell.

To make the Yuzu Hollandaise you will need a double boiler. Fill a pot with 3 inches of water and bring to a simmer. Use a stainless steel bowl that fits tightly over the top of the pot. Melt the clarified butter and hold in a warm spot. In the bowl whisk together the rice wine vinegar and yolks. Place the bowl over the simmering water and whisk vigorously. The yolk should double in volume and thicken slightly. It should be pale, light and leave a ribbon behind the whisk. Remove the bowl from the heat. Gradually whisk in the butter. Be careful the sauce does not split. Season the sauce with salt, Tabasco, and yuzu.

Spoon the hollandaise on top of each oyster and bake in the oven until the sauce starts to bubble and turn golden in places. Garnish as desired then serve immediately.