Poached Oyster with Spinach

Cuisine: American

Category: seafood

Servings: 6


6 Bluepoint oysters, 85 count
Fish stock as needed
1/2 cup chaud-froid sauce, flavored with
anise liqueur
6 large spinach leaves, blanched


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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