Poached Oysters With Spinach Puree And Caviar

Recipe Ingredients

1 tablespoon	15ml	Butter
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
1/2 lb	227g / 8oz	Fresh spinach - cleaned, and stems removed
1/2 cup	118ml	Pernod
1 cup	237ml	Heavy cream
		Salt - to taste
		Freshly-ground black pepper - to taste
24		Shucked oysters - liquid reserved (large)
2 oz	56g	Caviar
8		Fried spinach leaves
		Emeril's Essence - see * Note

Recipe Instructions

* 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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2312 broadcast 02-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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