Poached Oyster with Spinach Cuisine: American Category: seafood Servings: 6 Ingredients: 6 Bluepoint oysters, 85 count Fish stock as needed 1/2 cup chaud-froid sauce, flavored with anise liqueur 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. Click Here To Return To The Recipe List  This Page Generated By: Cookbook Wizard For Windows Recipe Software

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