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Poached Oysters in Anise-Flavored Cream with Black Pepper Creme Fraiche and Caviar (Emeril Lagasse) Recipe

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Poached Oysters in Anise-Flavored Cream with Black Pepper Creme Fraiche and Caviar (Emeril Lagasse)
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Ingredients
12
Count
Nutrition
3736
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Combine the creme fraiche, 1/4 teaspoon of the salt, and 1/2 teaspoon of the pepper in a small bowl, and mix well. Transfer to a fine mesh strainer and place over a bowl. Let the mixture drain, refrigerated, for up to 2 hours. Cover until needed.
  2. Drain the oysters in a fine mesh strainer over a bowl, and reserve their liquid to equal 1 1/2 cups.
  3. Melt the butter in a medium pot over medium-high heat. Add the shallots and cook, stirring, for 2 minutes. Add cayenne pepper. Add the heavy cream, the 1 1/2 cups oyster liquor, and the liqueur, and bring to a boil over medium-high heat. Add the remaining 1 teaspoon of salt and 1 teaspoon of black pepper, and reduce the heat to medium. Simmer until reduced by 50 percent in volume, about 10 minutes. Remove from the heat. Add half of the spinach to the cream and puree with an immersion blender, or in batches in a blender or food processor. Strain through a fine-mesh strainer into a large clean saute pan, and keep warm.
  4. Heat the oil in a medium stockpot to 350 degrees F.
  5. Add the remaining spinach to the pot in batches and fry until crispy, about 45 seconds. With a slotted spoon remove the cooked spinach and drain on paper towels. Season lightly with salt to taste.
  6. Add the oysters to the sauce and bring to a gentle simmer. Cook until the edges of the oysters start to curl, about 3 minutes, depending upon their size. Remove from the heat.
  7. To serve, arrange 6 oysters around the inner edge of a shallow, rimmed soup bowl like the spokes of a wheel, and spoon 1/2 cup of sauce around the oysters.
  8. Spoon a dollop of Black Pepper Creme Fraiche into the center of the bowl, top with a teaspoon of the Beluga caviar, and garnish with fried spinach. Repeat with the remaining ingredients and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3736.13 Kcal (15642 kJ)
Calories from fat 1435.9 Kcal
% Daily Value*
Total Fat 159.54g 245%
Cholesterol 1582.56mg 528%
Sodium 3586.72mg 149%
Potassium 5774.83mg 123%
Total Carbs 126.16g 42%
Sugars 3.6g 14%
Dietary Fiber 14.94g 60%
Protein 431.72g 863%
Vitamin C 9.1mg 15%
Vitamin A 0.1mg 5%
Iron 111.2mg 618%
Calcium 219.2mg 22%
Amount Per 100 g
Calories 173.34 Kcal (726 kJ)
Calories from fat 66.62 Kcal
% Daily Value*
Total Fat 7.4g 245%
Cholesterol 73.43mg 528%
Sodium 166.41mg 149%
Potassium 267.93mg 123%
Total Carbs 5.85g 42%
Sugars 0.17g 14%
Dietary Fiber 0.69g 60%
Protein 20.03g 863%
Vitamin C 0.4mg 15%
Iron 5.2mg 618%
Calcium 10.2mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 87.2
    Points
  • 93
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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