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Poached Oysters in Pernod Cream

This delicious recipe is courtesy of Emeril Lagasse and can be found in his cookbook "From Emeril's Kitchens."

  • Servings: 6
Poached Oysters in Pernod Cream

Source: The Martha Stewart Show, February Winter 2008

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Add oysters to cream sauce and bring to a gentle simmer. Cook until the edges start to curl, about 3 minutes. Remove from heat.

  5. 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.

Reviews (2)

  • puckbunny 25 Apr, 2008

    I think the caviar topping would in this case be too heavy for the flavor of clams. Being that we can't get real beluga in the U.S. these days it would pay to check with your local retailer of caviar to see which varieties would complement rather than overwhelm!

  • chefoplenty 22 Feb, 2008

    I'm not an oyster fan but this recipe really intrigues me. Do you think it would work with clams?

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