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Poached Oysters in Herbsaint Cream with Black Pepper Creme Fraiche, Beluga Caviar, and Fried Spinach (Emeril Lagasse) Recipe

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Poached Oysters in Herbsaint Cream with Black Pepper Creme Fraiche, Beluga Caviar, and Fried Spinach (Emeril Lagasse)
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Ingredients
11
Count
Nutrition
3821
Calories
Total time
53
Minutes
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Ingredients:

Directions:

  1. Combine the creme fraiche, 1/4 teaspoon of salt, and 1/2 teaspoon of the pepper in a small bowl, and mix well. Transfer to a fine-mesh strainer set over a bowl, refrigerate, and let drain for up to 2 hours. Transfer to a bowl, cover and refrigerate until needed.
  2. Drain the oysters in a fine-mesh strainer set over a bowl. Reserve 1 1/2 cups of their liquid and refrigerate the oysters.
  3. Melt the butter in a medium pot over medium-high heat. Add the shallots and cook, stirring, for 2 minutes. Add the heavy cream, the 1 1/2 cups oyster liquor, and the anise-flavored liqueur, and bring to a boil over medium-high heat. Add the remaining 1 teaspoon salt and 1 teaspoon black pepper, and reduce the heat to medium. Simmer until reduced by half, about 10 minutes. Remove from the heat. Add half of the spinach to the pot 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 deep, heavy pot or electric fryer to 350 degrees F.
  5. Fry the remaining spinach in batches in the hot oil 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 cream sauce and bring to a gentle simmer. Cook until the edges of the oysters start to curl, about 3 minutes. Remove from the heat.
  7. To serve, arrange 6 oysters around the inner edge of each of 6 shallow, rimmed soup bowls (like the spokes of a wheel). Spoon 1/2 cup of sauce around the oysters in each bowl. Spoon a dollop of creme fraiche into the center of each bowl, top with a teaspoon of the Beluga caviar, and garnish with fried spinach. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3820.94 Kcal (15998 kJ)
Calories from fat 1520.84 Kcal
% Daily Value*
Total Fat 168.98g 260%
Cholesterol 1582.56mg 528%
Sodium 3586.7mg 149%
Potassium 5773.32mg 123%
Total Carbs 126.11g 42%
Sugars 3.59g 14%
Dietary Fiber 14.92g 60%
Protein 431.72g 863%
Vitamin C 9mg 15%
Vitamin A 0.2mg 8%
Iron 111.2mg 618%
Calcium 219.1mg 22%
Amount Per 100 g
Calories 176.51 Kcal (739 kJ)
Calories from fat 70.26 Kcal
% Daily Value*
Total Fat 7.81g 260%
Cholesterol 73.11mg 528%
Sodium 165.69mg 149%
Potassium 266.7mg 123%
Total Carbs 5.83g 42%
Sugars 0.17g 14%
Dietary Fiber 0.69g 60%
Protein 19.94g 863%
Vitamin C 0.4mg 15%
Iron 5.1mg 618%
Calcium 10.1mg 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

  • 89.7
    Points
  • 95
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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