Poached oysters with spinach puree & caviar
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | butter |
| 1.00 | tablespoon | olive oil |
| 2.00 | tablespoon | minced shallots |
| 1.00 | tablespoon | minced garlic |
| ½ | pounds | fresh spinach; cleaned, and |
| 1 | ; stems removed | |
| ½ | cup | pernod |
| 1.00 | cup | heavy cream |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 24.00 | large | shucked oysters; liquid reserved |
| 2.00 | ounce | caviar |
| 8.00 | fried spinach leaves | |
| 1 | emerils essence; see * note | |
Directions
* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.
In a saute pan, heat the butter and olive oil. When the pan is hot, saute the shallots, garlic, and spinach, saute for 2 minutes or until the spinach is completely wilted. Season with salt and pepper. Remove the saute pan from the stove. Holding it at a distance away from the burner, add the Pernod. Set the pan back on the stove, and flame the Pernod. Simmer for 1 minute and whisk in the cream and reserved oyster liquid. Remove from the heat and pour into a blender. Puree the mixture until smooth and pour back into the saute pan. Season with salt and pepper. Bring the spinach puree up to a boil and reduce to a simmer. Fold in the oysters. Cook just until the edges of the oysters begin to curl, about 2 to 3 minutes, depending on their size.
Remove from the heat. In a swallow bowl, spoon the sauce in the center. Arrange the oysters like the spokes of a wheel on top of the sauce. Dab a little caviar on each oyster. Pile the fried spinach in the center of the plate. Garnish with Emeril’s Essence. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2312 broadcast 02-14-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-08-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000
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