Poached Oysters with Caviar and Fried Oysters with Pasta

Poached Oysters with Caviar and Fried Oysters with Pasta | Emeril Lagasse

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Sustainable, eco-friendly aquafarms are working to make caviar more accessible and affordable. In a recent episode of Emeril Cooks, we shared a meal with two such aquafarm owners: Brian Reburn and his wife Lianne of Marshallberg Farm. In addition to enjoying caviar on its own, we showed them how the salt-cured fish eggs can greatly enhance cooked dishes as well.
Poached Oysters In Anise Flavored Cream With Black Pepper Creme Fraiche And Caviar
1 cup creme fraiche
1 1/4 teaspoons salt
1 teaspoon freshly ground black pepper
36 oysters, shucked
2 tablespoons unsalted butter
1/4 cup minced shallots
1/4 teaspoon cayenne pepper
3 cups heavy cream
1 cup anise-flavored liqueur, such as Pernod
1 pound fresh spinach, rinsed, patted dry, and cut into thin strips
4 cups vegetable oil, for frying
2 ounces Sevruga caviar
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.
Drain the oysters in a fine mesh strainer over a bowl, and reserve their liquid to equal 1 1/2 cups.
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 sauté pan, and keep warm.
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.
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.
Emeril’s Coastal Fried Oysters with Pasta Bordelaise
2 tablespoons canola oil
½ cup minced shallots
2 tablespoons minced garlic
¼ cup veal demi glace or 2 teaspoons concentrated beef bouillon base or broth concentrate
2 1/2 cups heavy cream
4 slices bacon, cooked crisp, drained, and chopped
1 tablespoon freshly squeezed lemon juice, or to taste
Salt and freshly ground black pepper, to taste
1 pound spaghetti, fettuccine, or linguine, cooked al dente and drained (reserve 1 ½ cups pasta cooking water separately)
1/3 cup toasted Panko breadcrumbs, for garnish
Freshly grated Parmigiano Reggiano, for garnish
Finely grated zest of 1 lemon, for garnish
Fried Oysters for Pasta Bordelaise (recipe follows)
Heat a large skillet or sauté pan over medium heat; add the canola oil, then the shallots and garlic and sauté until softened and fragrant, 2 to 3 minutes. Add the demi glace or concentrated bouillon, the heavy cream, bacon, lemon juice, and season lightly with salt and pepper (Note: if you use concentrated bouillon, you probably won’t need to add any salt). Cook, whisking occasionally, until the sauce is thick enough to coat the back of a spoon, usually 4 to 6 minutes. Taste and adjust the seasoning if necessary. Add the pasta, tossing it in the sauce until it is warmed through, adding a bit of the reserved pasta cooking liquid if necessary to achieve the desired consistency.
Fried Oysters for Pasta Bordelaise
24 freshly shucked Gulf oysters
1 1/2 cups all purpose flour
3 eggs
1/2 cup milk
2 cups seasoned Italian breadcrumbs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Vegetable oil, for frying
Parmigiano Reggiano, grated, for garnish
Chopped fresh parsley, for garnish
Gently dredge the oysters in the flour, shaking to remove any excess. Dip the flour-coated oysters into the egg wash, then remove them (letting any excess egg wash drip off), and gently dredge the oysters in the seasoned breadcrumbs to coat.
Fry the oysters until crispy, 1 to 1 1/2 minutes. Remove the oysters using a strainer or slotted spoon and transfer to paper towels to drain briefly.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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