Poached Oyster with Spinach
Ingredients:6 Bluepoint oysters, 85 count
Fish stock as needed
1/2 cup chaud-froid sauce, flavored with
6 large spinach leaves, blanched
Instructions:Poach oysters in fish stock for about 30 seconds; let cool. Dip 1 end of each oyster in chaud-froid; refrigerate until chilled. Wrap dipped end of oyster with spinach leaf just prior to service.
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