Oysters and Caviar

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I guess seafood is either something you love or you don't. At least that has been my experience. As for me I love it. Let me say that once more, I LOVE IT!! Sushi is one of my all time favorite foods - I also love shrimp, lobster, caviar, oysters, etc. So when Martha had Emeril Lagasse on her show and they made "Poached Oysters in Pernod Cream" well... let's say... I was very attentive. I would love to make this but I really have no one to make it for but myself. You see, I am surrounded by those who simply would not appreciate this on the menu. I manage to get my family to eat lots of veggies (don't ask me how or why but they love it - even spinach) and many other - not so conventional - mealtime items but oysters and caviar...no way!! It really is more of an adult dish anyhow. So I am keeping this recipe close at hand and perhaps when my sister is in town again (hurry up Sta) I will whip it up and serve it with a great bottle of champagne.

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Poached Oysters in Pernod Cream

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Ingredients

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Serves 6

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1 cup creme fraiche, or 1/2 cup sour cream and 1/2 cup heavy cream, well combined
1 1/4 teaspoons coarse salt, plus more for spinach
1 1/2 teaspoons freshly ground black pepper
6 tablespoons unsalted butter
1/4 cup minced shallots
3 cups heavy cream
36 oysters, freshly shucked, liquor reserved
1 cup Pernod
1 pound fresh spinach, rinsed, dried, and cut into thin strips
4 cups vegetable oil
2 ounces beluga or sevruga caviar

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Directions

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In a small bowl, mix together creme fraiche, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Transfer mixture to a fine mesh strainer set over a bowl. Refrigerate, and let drain for 2 hours. Transfer solids to a bowl, cover, and refrigerate until ready to use.
Melt butter in a medium saucepan over medium-high heat. Add shallots and cook, stirring, for 2 minutes. Add heavy cream, 1 1/2 cups reserved oyster liquor, and the Pernod; bring to a boil over medium-high heat. Add 1 teaspoon salt and remaining teaspoon pepper; reduce heat to medium. Simmer until liquid is reduced by half, about 10 minutes; remove from heat. Add half of the spinach to saucepan and puree mixture using an immersion blender, or in batches in a blender or food processor. Strain mixture through a fine-mesh sieve into a large skillet; keep warm.

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Heat oil in a deep, heavy-bottomed pot until it reaches 350 degrees on a deep-fry thermometer. Working in batches, fry remaining spinach until crispy, about 45 seconds. Using a slotted spoon, remove cooked spinach and drain on a paper-towel-lined plate; season with salt.
Add oysters to cream sauce and bring to a gentle simmer. Cook until the edges start to curl, about 3 minutes. Remove from heat.

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To serve, arrange six oysters in each of six shallow bowls. Spoon 1/2 cup cream sauce into each bowl; spoon a dollop of creme fraiche in the center, top with caviar, and garnish with fried spinach. Serve immediately.

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(Photos Courtesy of Jupiter Images)

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