Poached oysters with spinach puree and caviar

Yield: 4 servings

Measure Ingredient
1 tablespoon Butter
1 tablespoon Olive oil
2 tablespoons Minced shallots
1 tablespoon Minced garlic
½ pounds Fresh spinach; cleaned, and
\N \N ; stems removed
½ cup Pernod
1 cup Heavy cream
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
24 larges Shucked oysters; liquid reserved
2 ounces Caviar
8 \N Fried spinach leaves
\N \N Emeril’s Essence; see * Note

* 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.

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