Friday, May 2, 2008

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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5 comments:

Stacey said...

finally... my favorite food in the world. Oysters (with caviar)... I so crave oysters... I want to be buried with oysters... wait.. I want to be burned on a bed of oysters. That was an ode to Mom and the earring incident at our house when we were in highschool.

love ya

sta

Sabina said...

I mish you shoooo much Shtaasheee!!


love ya too!!

P.S.

I mean it - hurry up and get here so I can make this!!!!!

love.boxes said...

Oh how elegant!

M.KATE said...

my goodness! can i come over and have that too?

Lisa said...

Oysters, love em or hate em..MOI?? pass the caviar darling..

Je T'aime beaucoup..
Beautiful post. yummmmm
Lisa
coastal nest
where the oyster abounds

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