Yield: 4 servings
|1 tablespoon||Olive oil|
|2 tablespoons||Minced shallots|
|1 tablespoon||Minced garlic|
|½ pounds||Fresh spinach; cleaned, and|
|\N \N||; stems removed|
|1 cup||Heavy cream|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
|24 larges||Shucked oysters; liquid reserved|
|8 \N||Fried spinach leaves|
|\N \N||Emerils Essence; see * Note|
* Note: See the Emerils 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 Emerils 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@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.