Poached Oysters in Pernod Cream with Caviar

Oysters are poached in their own liquor before putting them back in the shells and topping with creamy Pernod cream sauce, spinach and briny caviar.

1 cup crėme fraîche, or ½ cup sour cream and ½ cup heavy cream, well combined
1¼ tsp. coarse sea salt
1½ tsp. black pepper, freshly cracked
6 Tbsp. butter
¼ cup shallots, minced
3 cups heavy cream
36 oysters, freshly shucked, liquor reserved
1 cup Pernod
1 lb fresh spinach, rinsed, dried, and cut into thin strips
4 cups extra-virgin olive oil
2 oz beluga or sevruga caviar

In a small bowl, mix together crėme fraîche, ¼ tsp. sea salt, and ½ tsp. 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.

Melt butter in a medium saucepan over medium-high heat. Add shallots and cook, stirring, for 2 minutes. Add heavy cream, 1½ cups reserved oyster liquor and the Pernod; bring to a boil over medium-high heat. Add 1 tsp. sea salt and remaining tsp. 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 purée 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.

Heat oil in a deep, heavy-bottomed pot until it reaches 350°F 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.

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

To serve, arrange six oysters in each of six shallow bowls. Spoon ½ cup cream sauce into each bowl; spoon a dollop of crėme fraîche in the center, top with caviar, and garnish with fried spinach.

Serve immediately.

Makes 6 servings.