A classic Oysters Rockefeller recipe featuring a rich, flavorful blend of chard, fennel, shallots, and Pernod, topped with a buttery breadcrumb mixture and broiled to perfection. Includes an optional spinach variation for a fresh twist.
Soak the chard leaves in cold water, then drain and pat dry. Separate the stems from the leaves.
Dice the chard stems into small cubes (brunoise).
Peel and finely chop the shallots.
Remove the outer leaves of the fennel, trim the top, halve it, remove the core, and finely chop the bulb.
Save the leftover vegetable parts for making stock. Store them in the refrigerator or freeze in a bag for several weeks.
In a hot pan, melt the butter and add the chopped chard leaves. Sauté over high heat for about 3 minutes, stirring constantly.
Turn off the heat, cover the pan, and let the chard steam for about 5 minutes.
Transfer the leaves to paper towels to cool, squeeze out excess liquid, then finely chop the leaves.
Meanwhile, melt butter in a hot pan, add shallots, chard stems, and fennel. Add a splash of Pernod and cook until softened. Remove from heat and let cool.
Mix the softened butter with the shallot, fennel, and chard mixture along with the breadcrumbs. Season with salt and pepper, form the mixture into a dough about 5 mm thick, and freeze it.