In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Tory McPhail from Commander's Palace prepares speckled trout and oysters.

Oyster & Absinthe

32 large gulf oysters
1 pt cream – reduced by ½
2 oz bacon, diced
1/2 oz caviar
4 sprigs tarragon
2 shallots, brunoise
1 artichoke, roasted, cleaned and diced
1 oz whole butter
4 oz absinthe, Herbsaint, or Pernod
Salt and white pepper to taste

Method:

In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Tory McPhail from Commander's Palace prepares Louisiana crab salad and flaming apples.