Photo courtesy of Chef Bryan Haines


When you hear Oysters Rockefeller, you usually think of freshly shucked oysters topped with a creamy mixture of spinach, bacon and Parmesan cheese, baked until the cheese is browned and bubbly. But the benefit of being a chef is taking classics and making them into something different — something unique and out of the ordinary. At Atlantic Shores, we’ve created a dish that transforms fresh flounder, topping it with a creamy Rockefeller sauce and garnishing it with fried oysters — a classic dish turned it into something totally unexpected!

Atlantic Shores Flounder Rockefeller

  • 12 each oysters shucked (reserve liquid)
  • 2lbs fresh flounder
  • 4oz butter
  • 4 each bacon slices, diced
  • ¼ cup onions, small diced
  • ¼ cup celery, small diced
  • ½ cup scallions, finely chopped
  • 2 TBSP garlic, chopped
  • 1 cup spinach, frozen chopped
  • 1 TBSP flour
  • 1 pt heavy cream
  • 1 fl oz Pernod liquor
  • 1TBSP Worcestershire sauce
  • 1 tsp Texas Pete hot sauce
  • To taste salt, pepper, paprika


Sauce:

  • Melt butter over medium heat
  • Saute bacon, celery, onions, scallions and garlic. Cook until translucent
  • Add spinach into vegetable mixture
  • Cook until spinach is hot, add flour and blend well
  • Add cream and oyster liquid, stirring until sauce is thick and bubbly
  • Add Pernod, Worcestershire and hot sauce, combine well
  • Season with salt & pepper


Flounder:

  • Season filets with salt, pepper, and paprika.
  • Bake in 350 degree oven until fully cooked
  • Top with sauce


Oysters:

  • Fry to your liking using your favorite breading procedure
  • Garnish the flounder dish with fried oysters

 

Bryan Haines is the Executive Chef at Atlantic Shores in Virginia Beach where he develops original, delicious dishes for residents and their guests. He has worked at top restaurants in Virginia and New Jersey, and his unique dishes have earned a variety of local awards, including: People’s Choice at the Virginia Foodbank’s Tastefully Yours competition; Most Creative Recipe in the Seton Youth Shelter Derby; and three awards at the Mariners Museum’s History Bites competition — Judge’s Choice, People’s Choice, and Iron Clad for Most Authentic.