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1
Combine the creme fraiche, 1/4 teaspoon of salt, and 1/2 teaspoon of the pepper in a small bowl, and mix well.
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2
Transfer to a fine-mesh strainer set over a bowl, refrigerate, and let drain for up to 2 hours.
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3
Transfer to a bowl, cover and refrigerate until needed.
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4
Drain the oysters in a fine-mesh strainer set over a bowl.
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5
Reserve 1 1/2 cups of their liquid and refrigerate the oysters.
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6
Melt the butter in a medium pot over medium-high heat.
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7
Add the shallots and cook, stirring, for 2 minutes.
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8
Add the heavy cream, the 1 1/2 cups oyster liquor, and the anise-flavored liqueur, and bring to a boil over medium-high heat.
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9
Add the remaining 1 teaspoon salt and 1 teaspoon black pepper, and reduce the heat to medium.
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10
Simmer until reduced by half, about 10 minutes.
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11
Remove from the heat.
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12
Add half of the spinach to the pot and puree with an immersion blender, or in batches in a blender or food processor.
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13
Strain through a fine-mesh strainer into a large clean saute pan, and keep warm.
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14
Heat the oil in a deep, heavy pot or electric fryer to 350 degrees F.
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15
Fry the remaining spinach in batches in the hot oil until crispy, about 45 seconds.
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16
With a slotted spoon, remove the cooked spinach and drain on paper towels.
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17
Season lightly with salt, to taste.
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18
Add the oysters to the cream sauce and bring to a gentle simmer.
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19
Cook until the edges of the oysters start to curl, about 3 minutes.
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20
Remove from the heat.
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21
To serve, arrange 6 oysters around the inner edge of each of 6 shallow, rimmed soup bowls (like the spokes of a wheel).
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22
Spoon 1/2 cup of sauce around the oysters in each bowl.
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23
Spoon a dollop of creme fraiche into the center of each bowl, top with a teaspoon of the Beluga caviar, and garnish with fried spinach.
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24
Serve immediately.
