Emerils Andouille Crusted Oysters With Spinach Coulis Recipes

EMERIL'S ANDOUILLE CRUSTED OYSTERS WITH SPINACH COULIS

Steps:

• Preheat the fryer.
• For the oysters: In a saute pan, render the andouille for 1 to 2 minutes. Add the shallots and garlic and continue rendering for 1 minute. Remove from the stove and cool slightly. In a food processor, add the andouille, bread crumbs, and Essence, blend until fully incorporated. Dredge each oyster in the flour. Dip the oyster into the beaten eggs, letting any excess drip off. Dredge the oysters in the andouille crust, coating each side completely. Place the oysters in the fryer and fry for 2 to 3 minutes or until golden brown and their edges start to curl. Remove from the fryer and place on a paper-lined plate. Season with Essence.
• In a mixing bowl, toss the greens with the Spinach Coulis. Season with additional salt and pepper if needed. Mound the greens in the center of the plate. Dot the rim with any remaining dressing. Arrange the oysters around the greens. Garnish with the shaved Parmigiano-Reggiano, bread sticks, and black pepper.

EMERIL'S SPINACH COULIS

Steps:

• Heat the butter in a 10-inch saute pan over medium heat. Add the shallots and cook, stirring, until soft and lightly golden, about 2 minutes. Carefully add the Herbsaint so that it does not flame. Add the green onions, parsley, and spinach and cook until the spinach is slightly wilted, about 1 minute. Add the cream and simmer for 2 minutes, stirring occasionally.
• Pour the mixture into a food processor or blender and process until the mixture is smooth, about 1 minute. Add the salt and pepper and pulse two or three times to blend, and serve immediately.

EMERIL'S CAVIAR SAUCE

Steps:

• Combine all of the ingredients, except the roe, caviar, and salmon roe, in a mixing bowl and whisk to blend well. Gently fold in the roe, caviar, and salmon roe. Use immediately or store for up to 1 day in the refrigerator.