Poached Oysters in Pernod Cream
Ingredients
- 1 cup creme fraiche, or 1/2 cup sour cream and 1/2 cup heavy cream, well combined
- 1 1/4 teaspoons coarse salt, plus more for spinach
- 1 1/2 teaspoons freshly ground black pepper
- 6 tablespoons unsalted butter
- 1/4 cup minced shallots
- 3 cups heavy cream
- 36 oysters, freshly shucked, liquor reserved
- 1 cup Pernod
- 1 pound fresh spinach, rinsed, dried, and cut into thin strips
- 4 cups vegetable oil
- 2 ounces beluga or sevruga caviar
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