Oysters With Crème Fraîche, Lemon And Tarragon - Ingredients

• 1/2 cup crème fraîche or sour cream
• 1 tablespoon minced fresh tarragon
• Grated zest of 1 lemon
• 2 tablespoons Pernod, simmered to reduce in volume to 1 teaspoon
• 1 1/2 teaspoons undiluted orange juice concentrate
• 1/2 teaspoon salt
• Dash of cayenne pepper
• Kosher or rock salt (for layering)
• 16 large oysters

Preheat the broiler. In a mixing bowl, using an electric mixer on medium-high speed, beat the crème fraîche or sour cream until soft peaks form. Stir in the tarragon, lemon zest, orange juice concentrate, Pernod, salt and cayenne. Set aside.

In a shallow baking pan, layer the kosher or rock salt 1/4 inch thick. Gently press the oyster shells into the salt to hold them in place. Broil the oysters 6 inches from the heat source for 4 to 5 minutes, or just until they begin to release their juices and the shells pop open slightly. Remove from the broiler and remove the top oyster shells by inserting a butter knife and popping the shells off. Top each oyster with a spoonful of crème fraîche mixture and serve immediately.

Serves 4.