OVERVIEW
This sophisticated French starter involves baking a dozen oysters with two layered toppings: a bright, summery combination of fennel, spinach and pastis, finished with crispy, golden egg-covered breadcrumbs.
SET UP YOUR EGG
Set up your EGG for indirect cooking, with the ConvEGGtor in place topped with the Stainless Steel Grid. Target temperature is 200°C.
MAKE THE BREAD TOPPING
Cut the bread into small cubes. Finely chop the parsley leaves.
Soft boil the eggs. Drain, shock in cold water, then peel. Push the eggs through a sieve, then mix with the bread, parsley and olive oil.
MAKE THE SPINACH TOPPING
Wash the spinach, pat it dry, then chop coarsely. Chop the shallot and cut the fennel into very small cubes.
Place an Enamelled Dutch Oven on the grid. Melt the butter than add the shallots and fennel and cook until the shallots are translucent. Deglaze with the Pernod and cream, then reduce the liquid to the thickness of yoghurt, stirring occasionally.
Add the spinach and cook until the leaves have shrunk right down. Add freshly ground pepper to taste, pour into a sieve and leave to cool.
BAKE THE OYSTERS
Sprinkle the coarse sea salt in an even layer over the bottom of a Cast Iron Skillet. Open each oyster and discard the top shell. Carefully cut the attachment between the oyster and the shell, then flip the oyster over inside its shell. Place the oysters shell-side down on top of the salt.
Spoon the spinach topping onto the oysters, followed by a spoon of the bread topping.
Place the skillet on the grid, close the Dome and bake for 8-10 minutes.
