Poached Oyster with Spinach

Recipes 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

Recipe 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.