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 | Emerils 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.