Chardonnay Cream and Caviar Sauce on Wilted Spinach
Chef Pascal Ohlats, Pascal’s,
Newport Beach, California
Serves 3-4
1 dozen |
Hog Island Sweetwater oysters |
6 oz. |
Chardonnay |
1 |
shallot, minced |
to taste |
white pepper |
3 oz. |
heavy cream |
8 oz. |
spinach leaves |
1 oz. |
butter |
1 oz. |
caviar (optional) |
1 T. |
fresh chive or dill, chopped |
Oysters Preparation
Shuck the oysters; carefully remove them from the shells and save all the juices, making sure there are no oyster shell pieces in the juices or oysters. Strain the oysters and reserve in a cold place or on ice; clean shells thoroughly and save the bottom ones with the deep cup. Combine the oyster juice with the chardonnay in a sauce pan, add 1 teaspoon of minced shallots, bring to a boil and add the oysters to the pan. Cook for 1 minute or until oysters begin to curl around the edges, remove and chill.
Sauce
Reduce the poaching liquid to half, season with white pepper (no salt needed). Add the cream and reduce again by 2/3. Strain through a fine mesh strainer and reserve the sauce in a refrigerator
Garnish
Cut the spinach leaves into ¼-inch strips. In a pan, melt the butter over medium heat, add the remaining minced shallots and spinach and wilt until soft.
Finishing
Place some cooked spinach in each reserved shell. Top with an oyster. Spoon a teaspoon of the cold sauce over the oysters. Garnish with some caviar and finish with chopped chives or chopped dill.
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