Prosecco Poached Merasheen Bay- No Barnacle Oysters Spinach Puree, Organic Brown Eggs, Squid Ink Sauce & Crisp Greek Pita
- 20 Merasheen Bay Oysters
- 1 ½ cup Prosecco
- 2 tbsp. Squid Ink
- 1 Bag Organic Spinach
- 2 Garlic Cloves
- 12 Brown Eggs
- 1 tbsp. Oil
- Crispy Greek Pita
- Carefully shuck oysters, reserving the liquid. Pour the prosecco, white wine vinegar and liquid from the oysters into a sauté pan and bring to a simmer. Once simmering, add the oysters and poach for two minutes, or until the edges begin to curl.
- Bring a pot of salted water to a boil then add the bag of spinach, blanch for 10 seconds, then transfer to the ice bath. Once the spinach is cool, drain the spinach and place in a blender with two cloves of garlic. Blend until smooth. Season with S/P to taste.
- In a small non-stick pan over medium heat. Using a teaspoon of oil, crack an egg into the pan and tilt it up until the egg whites turn opaque. Carefully flip the egg without breaking the yolk.Cook for another 30 seconds then remove from the heat.
- In a small gratin dish, Place spinach puree to cover the bottom of the dish. Lay the eggs directly in the center of the gratin and spoon five oysters directly on top, be careful not to break the yolk. Cracked black pepper on top. Pour 2 tablespoons of squid ink sauce in a small dish and place on side with crispy pita. Serve to your guests.