Crispy Potato Wrapped Oysters with Bearnaise Sauce

Ingredients:

• 2/3 cup warm clarified butter
• 2 shallots, chopped
• 1 tablespoon tarragon, chopped
• 1 teaspoon black pepper-corn, crushed
• 3 tablespoons white wine vinegar
• 3 teaspoons white wine
• 3 egg yolks
• 1 tablespoon cold water
• 2 tablespoons tarragon, chopped
• salt, to taste
• cayenne, to taste
• 1 handful spinach, chopped
• 2 tablespoons ouzo
• 5 oysters, preferably small
• 5 potato slices on mandolin, transparent
• 5 toothpicks
• 5 leaves basil, cut into thin strips

Procedure:

1. Put shallots and 1 tablespoon chopped tarragon, black peppercorn, white wine vinegar and white wine into small saute pan.
2. Reduce until almost dry.
3. Add 1 tablespoon cold water and strain into clean mixing bowl with egg yolk.
4. Whisk and place over double boiler on medium heat until mixture is nice and thick.
5. When thick, remove from heat and slowly pour in clarified butter while whisking continuously.
6. Fold in seasonings to taste and the remaining chopped tarragon. In a separate pan, saute chopped spinach until wilted and deglaze with ouzo. Set aside to cool.
7. Place one oyster in middle of potato slice with some basil. Fold bottom of potato to top and weave shut with toothpick. Do for all five oysters.
8. Fry potato-wrapped oysters at 350 degrees until golden brown.

To serve:

1. Fold spinach into bearnaise sauce, place potato-wrapped oysters back into clean shells and spoon sauce over oysters.