Emeril's Andouille Crusted Oysters with Spinach Coulis
Recipe courtesy Emeril Lagasse, adapted from Emeril's Creole Christmas, William Morrow & Company Inc., New York, 1997, courtesy Martha Stewart Living Omnimedia, Inc.
- 8 ounces andouille sausage, crumbled into small pieces
- 2 tablespoons minced shallots
- 1 teaspoon minced garlic
- 1 cup bread crumbs
- 1 tablespoon Essence
- 24 large shucked oysters
- 1 cup flour
- 2 eggs, slightly beaten
- 4 cups assorted baby greens (arugula, red and green oak, red and green leaf, radicchio, lola rosa)
- Emeril's Spinach Coulis
- 8 (12-inch) bread sticks
- 4 ounces block of Parmigiano-Reggiano cheese
- Black pepper
Preheat the fryer.
For the oysters: In a saute pan, render the andouille for 1 to 2 minutes. Add the shallots and garlic and continue rendering for 1 minute. Remove from the stove and cool slightly. In a food processor, add the andouille, bread crumbs, and Essence, blend until fully incorporated. Dredge each oyster in the flour. Dip the oyster into the beaten eggs, letting any excess drip off. Dredge the oysters in the andouille crust, coating each side completely. Place the oysters in the fryer and fry for 2 to 3 minutes or until golden brown and their edges start to curl. Remove from the fryer and place on a paper-lined plate. Season with Essence.
In a mixing bowl, toss the greens with the Spinach Coulis. Season with additional salt and pepper if needed. Mound the greens in the center of the plate. Dot the rim with any remaining dressing. Arrange the oysters around the greens. Garnish with the shaved Parmigiano-Reggiano, bread sticks, and black pepper.