First, make the Parmesan-Leek Emulsion. Heat a sauté pan over medium heat, add oil, then leeks and onions. Cook onion and leeks until translucent, about 6 to 7 minutes. Add potato and deglaze with white wine. Reduce the wine until almost gone and add the heavy cream. Cook the potato in the liquid mixture until it is soft. Add Parmesan, parsley, salt, and pepper when the potato is just about tender. Puree in a blender and add salt and pepper to taste. Keep warm until needed.
For the potato-wrapped oysters, fill a saucepan 2/3 full of water. Add 2 teaspoons salt and bring to a boil over medium-high heat.
Cut potato in half lengthwise, then working from the middle thinly slice the potato, using a mandolin, to about the thickness of a potato chip. Make 12 center-cut chips.
Cook potatoes in salted boiling water for one minute or just until you can roll the potato without it snapping. Place potatoes in a bowl of ice and water, strain, and pat dry.
Shuck oysters making sure there is no shell debris left over. Roll each oyster in a potato slice and secure with a toothpick. Pour about an inch of peanut oil in a sauté pan. Heat over medium heat until oil reaches 350°F. Fry for two minutes or until the potato is golden and crispy on both sides. Remove from oil and drain on a paper towel-lined plate or baking sheet.
Cut bacon into cubes and cook in a sauté pan over medium heat to release the fat. Pour off excess bacon fat and add the spinach leaves. Cook the spinach until it is just wilted, then add sherry vinegar, salt and pepper.
Serve oyster over spinach topped with Parmesan-Leek Emulsion.
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