Oysters Rockefeller
	36   oysters   2   egg yolks   1   lemon juice     salt and pepper   300 ml    butter   4 cups    english spinach     1 Prep: Blanch spinach and refresh in iced water. Squeeze excess water and chop finely. 2 Hollandaise Sauce: In a stainless steel bowl over a double boiler, whisk egg yolks and lemon juice together until cooked. Add butter very slowly until emulsified and season. 3 Mix together chopped spinach and hollandaise sauce. Spoon onto oysters and cook under a grill for 1-2 minutes. Serve immediately.   Servings: 12 Yield: 3 dozen   Copyright © 2006, The Gourmet Saint