No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Poached Oysters With Spinach Puree And Caviar

  • Yield: 4 servings


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1/2 pound fresh spinach, cleaned and stems removed
  • 1/2 cup Pernod
  • 1 cup heavy cream
  • Salt and pepper
  • 24 large shucked oysters, liquid reserved
  • 2 ounces caviar
  • 8 fried spinach leaves
  • Essence


  • In a saute pan, heat the butter and olive oil. When the pan is hot, saute the shallots, garlic, and spinach, saute for 2 minutes or until the spinach is completely wilted. Season with salt and pepper. Remove the saute pan from the stove. Holding it at a distance away from the burner, add the Pernod. Set the pan back on the stove, and flame the Pernod. Simmer for 1 minute and whisk in the cream and reserved oyster liquid. Remove from the heat and pour into a blender. Puree the mixture until smooth and pour back into the saute pan. Season with salt and pepper. Bring the spinach puree up to a boil and reduce to a simmer. Fold in the oysters. Cook just until the edges of the oysters begin to curl, about 2 to 3 minutes, depending on their size. Remove from the heat. In a swallow bowl, spoon the sauce in the center. Arrange the oysters like the spokes of a wheel on top of the sauce. Dab a little caviar on each oyster. Pile the fried spinach in the center of the plate. Garnish with Essence.