Oyster Stew with Caviar

Name: Oyster Stew with Caviar
Ingredients: 2 tablespoons unsalted butter; 1.5 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 ¼-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; 0.333 cup strained oyster liquor

By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

4

Cream and oyster liquor (the liquid that surrounds the mollusks in their shells) are a rich, flavorful base for this stew, which is enhanced with velvety mascarpone cheese and topped with salmon roe.

Ingredients

2 tablespoons unsalted butter
1 ½ 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 ¼-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
⅓ cup strained oyster liquor

Directions

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.
Add potato, and cook, stirring occasionally, 5 minutes. 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.
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.