Oyster and Spinach Loaf
Elevate your culinary repertoire with this decadent Oyster and Spinach Loaf, a gourmet fusion of land and sea that’s perfect for impressing guests or indulging in a luxurious dinner at home. This recipe combines the briny richness of fresh oysters with the earthy vibrance of spinach, all enveloped in a creamy, Parmesan-infused béchamel base. Fluffy egg whites are gently folded into the mixture, creating a light and airy texture, while hints of nutmeg and pepper bring warmth and depth to every bite. Baked to golden perfection in a water bath, this elegant loaf slices beautifully and pairs effortlessly with a crisp green salad or a glass of white wine. With its striking presentation and bold, balanced flavors, the Oyster and Spinach Loaf is a show-stopping centerpiece for any sophisticated meal.
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Recipe Information
Ingredients
- 400 grams fresh spinach
- 250 grams fresh oysters
- 2 tablespoons all-purpose flour
- 3 tablespoons butter
- 250 milliliters milk
- 3 pieces egg yolks
- 3 pieces egg whites
- 50 grams grated Parmesan cheese
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.25 teaspoons pepper
Instructions
Preheat your oven to 180°C (350°F). Grease a loaf pan and line it with parchment paper for easy removal.
Wash the fresh spinach thoroughly, drain, and blanch it in boiling water for 1-2 minutes. Drain again, squeeze out excess moisture, and finely chop.
Shuck the oysters, reserving their juice, and chop them into small pieces.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk together, cooking for 1 minute to form a roux.
Gradually add the milk and whisk continuously until the mixture thickens into a smooth béchamel sauce. Remove from heat and let it cool slightly.
Stir the egg yolks into the sauce, one at a time, ensuring they are fully incorporated.
Add the chopped spinach, oysters, grated Parmesan cheese, nutmeg, salt, and pepper to the mixture. Stir well to combine.
In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold the beaten egg whites into the spinach and oyster mixture, being careful not to deflate the volume.
Pour the mixture into the prepared loaf pan and spread it evenly.
Place the loaf pan in a larger baking dish. Fill the larger dish with hot water to create a water bath, ensuring it reaches halfway up the loaf pan.
Bake in the preheated oven for 40-50 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean.
Remove the loaf pan from the water bath and allow the loaf to cool for 10 minutes before turning it out onto a serving plate.
Slice and serve warm as a main dish or alongside a fresh green salad.
Nutrition Facts
Calories |
986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 2218 mg | 96% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 13.9 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 24.4 mcg | 122% | |
| Calcium | 933 mg | 72% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 1144 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
