- 1 cup vegetable oil
- 8 ounces fresh spinach, rinsed, stemmed, and patted dry
- 1 1/2 teaspoons salt
- 2 teaspoons unsalted butter
- 1/4 cup minced shallots
- 2 teaspoons minced garlic
- 1/3 cup (packed) chopped fennel, leaves and bulb
- 1 teaspoon white pepper
- 1/2 cup Pernod
- 1 cup heavy cream
- 24 large freshly shucked oysters, with their liquor
- 2 teaspoons Emerilís Creole Seasoning
- 4 fresh fennel sprigs
- Preheat the oven to 250?F.
- Heat the oil in a large skillet over high heat. When the oil is hot, add about one-third of the spinach and lightly stir-fry until crisp, for about 1 minute. Drain the spinach on paper towels. Repeat in 2 more batches. Sprinkle with 1/2 teaspoon of the salt. Keep warm on a baking sheet in the oven.
- Melt 1 teaspoon of the butter in another large skillet over high heat. When the butter sizzles, add the shallots, garlic, fennel, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper. SautÈ, stirring occasionally, until the vegetables are translucent, for about 2 minutes.
- Remove the skillet from the stove. Holding it at a distance from the burner, add the Pernod. Carfully set the skillet back on the burner, keeping your face away; the Pernod should flame. If it doesnít, donít worry, just continue to cook it in the same way: simmer for 1 minute, whisk in the cream, and cook for 2 minutes.
- Reduce the heat to medium. Fold in the oysters, with their liquor, and the remaining 1/2 teaspoon each salt and pepper. Cook just until the edges of the oysters begin to curl, for about 2 or 3 minutes, depending on their size. Remove immediately from the heat.
- Using a slotted spoon, remove the oysters from the skillet, and set the skillet back on the burner over high heat. Cook the sauce, reducing it until itís thick enough to coat a spoon. Swirl in the remaining1 teaspoon butter, remove from the heat, and whisk just until the butter has melted. Makes about 1 cup of sauce.
- To serve, spoon about 1/4 cup of the sauce onto each of 4 dinner plates. Arrange the oysters like the spokes of a wheel on top of the sauce, leaving a well in the center. Place a mound of the spinach in the center of the plate. Garnish the rim of the plate with Creole Seasoning and add a sprig of fresh fennel.
Greens And Fried Oysters With Pernod Buttermilk Dressing
Fried Oysters With Horseradish Cream And Tomato Corn Salsa
Steamed Mussels In Fennel Pernod Broth
Smoked Duck Hash With Poached Eggs And Woodland Cream
Cinnamon Rum Raisin Ice Cream With Fried Plantains And Spun Sugar
Baked Oysters with Braised Leeks and Tasso Hollandaise
Corn Flaps With Chive Cream And Caviar
Fried Oyster Po'boy With Jalapeño Mayonnaise And Avocado
Chicken Andouille Hash With Poached Eggs And Sauce Piquante
Smoked Salmon Potato Hash With Poached Eggs And Caviar