Stew with oysters and caviar

Description

Melt the butter in a large saucepan over medium heat. Add the shallot and cook, stirring, for 1 minute. Add the leek and cook, stirring, until tender, about 2 minutes. Stir in 1 teaspoon salt and 1/4 teaspoon pepper. Add the potatoes and cook, stirring, for 5 minutes. Then add the oyster sauce, the butter-vinegar mixture, and the cream. Simmer gently until the potatoes are tender, 8 to 10 minutes. Add the oysters and gently simmer over low heat for 3 to 5 minutes. Remove from heat. Stir in the mascarpone and season with salt and pepper. Divide the mixture among serving plates. Top each portion with sour cream and 1 teaspoon of red caviar.

Instructions