Msl Oyster Stew With Caviar

• 2 tablespoons unsalted butter
• 1 1/2 teaspoons very finely chopped shallot
• 1 leek, white and pale-green parts only, cut into 2-inch julienne, rinsed well
• Coarse salt and freshly ground white pepper
• 1 medium red potato, cut into 1/4-inch dice
• 1 dozen shucked fresh oysters
• 1 cup half-and-half
• 1 cup heavy cream
• 3 tablespoons mascarpone cheese
• Creme fraiche, for serving
• 4 teaspoons caviar or salmon roe
• 1/3 cup strained oyster liquor

1. Melt butter in a large saucepan over medium heat. Add shallot; cook, stirring, 1 minute. Add leek; cook, stirring, until soft, about 2 minutes more. Stir in 1 teaspoon salt and 1/4 teaspoon pepper.
2. Add potato, and cook, stirring occasionally, 5 minutes (do not color). Stir in oyster liquor, half-and-half, and cream. Simmer until potatoes are almost tender, 8 to 10 minutes. Add oysters, and gently simmer until edges of oysters are ruffled and potatoes are tender, 3 to 5 minutes.
3. Remove from heat. Stir in mascarpone; season with salt and pepper. Divide among bowls. Top each with a dollop of creme fraiche and 1 teaspoon caviar.

unsalted butter, shallot, only, salt, red potato, oysters, heavy cream, mascarpone cheese, creme fraiche, salmon roe, oyster

Taken from www.epicurious.com/recipes/member/views/msl-oyster-stew-with-caviar-50160683 (may not work)