Ostiones à la Lamas - The Local Palate

Ingredients

• 30 Rappahannock River oysters
• 3 whole poblano peppers
• 6 strips benton's bacon, diced
• ½ cup yellow onion, diced
• ¼ cup Pernod
• ½ cup heavy cream
• 2 tablespoons roux (½ cup flour and ¼ cup soft butter, combined)
• 1 pound fresh spinach, rinsed and chopped
• 1 tablespoon kosher or sea salt
• 1 teaspoon white pepper
• 1 cup Manchebo cheese, grated
• 1 cup toasted bread crumbs
• Lemon halves to serve
• 1 medium red tomato, diced
• 1 yellow tomato, diced
• ¼ red onion, diced
• 1 jalapeño, diced and seeded
• ¼ cup cilantro, chopped
• 1 cup green cabbage, shredded
• 1 cup purple cabbage, shredded
• Juice of 1 lime
• 1 teaspoon sea salt