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Rice Paper Wrapped Halibut Roasted with Foie Gras Gingered Spaghetti Squash and Wild Mushroom Ragout (Ming Tsai) Recipe

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Rice Paper Wrapped Halibut Roasted with Foie Gras Gingered Spaghetti Squash and Wild Mushroom Ragout (Ming Tsai)
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Ingredients
19
Count
Nutrition
2764
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Spread foie mousse on each fillet and top with 3 chives. Soak the rice wrappers in warm water until soft, about 3 minutes, then lay on a dry, clean hand towel. Place halibut, foie side down in the middle of the wrapper and fold in bottom side first. Then fold in the 2 sides followed by the top. Let rest on folded side for 5 minutes before cooking. These can be made 4 hours in advance. In a non stick pan, coat with a little oil and sear folded side first, about 3 minutes. This will seal the package. Flip over and sear the foie side until brown. Flip back over and toast in a 400 degree oven for about 8 to 10 minutes. On a large plate, place small mound of squash in the middle. Surround with mushrooms and garnish with truffle oil and chives.
  2. Foie Gras Mousse:
  3. In a processor, puree into a mousse the foie gras, egg, cream, truffle oil and chicken until smooth. Transfer the mousse to a chilled bowl and fold in the chives and season with salt and pepper. Set aside
  4. Gingered Spaghetti Sqash:
  5. Pre-heat oven to 375 degrees. Place squash on baking dish and add the butter, honey, ginger and seasoning. Bake for 45 to 60 minutes until squash is al dente . Do not overcook the squash. Spoon out squash and check for seasoning. Keep warm for serving
  6. Wild Mushroom Ragout: Canola oil 5 sliced shallots Salt and black pepper 1 cup crimini or button mushrooms 1 cup chanterelles 1 cup quartered shiitakes 1 cup morels 1 cup cepes or porcinis 1/2 tablespoon fresh minced thyme 1 cup red wine 1 cup veal demi-glace (1 cup chicken stock with 1 tablespoon dark soy sauce) 1 tablespoon butter (optional)
  7. In a hot saute pan coated with oil, caramelize the shallots. Season. Add the crimini mushrooms first and cook for 1 minute. Add the remaining mushrooms and thyme. Check for seasoning. Deglaze with red wine. Let reduce by 75 percent then add the demi-glace. Simmer slowly for 20 minutes. Whisk in butter and keep hot for serving.
  8. Yield: 4 servings
  9. Suggested Wine: Sebastopol Vineyards, Dutton Ranch, Russian River, Pinot Noir, 1995
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2763.9 Kcal (11572 kJ)
Calories from fat 2154.85 Kcal
% Daily Value*
Total Fat 239.43g 368%
Cholesterol 844.88mg 282%
Sodium 1552.44mg 65%
Potassium 854.9mg 18%
Total Carbs 74.58g 25%
Sugars 20.37g 81%
Dietary Fiber 20.31g 81%
Protein 70.31g 141%
Vitamin C 4.4mg 7%
Vitamin A 4.3mg 143%
Iron 22.1mg 123%
Calcium 86.6mg 9%
Amount Per 100 g
Calories 301.85 Kcal (1264 kJ)
Calories from fat 235.33 Kcal
% Daily Value*
Total Fat 26.15g 368%
Cholesterol 92.27mg 282%
Sodium 169.54mg 65%
Potassium 93.36mg 18%
Total Carbs 8.14g 25%
Sugars 2.22g 81%
Dietary Fiber 2.22g 81%
Protein 7.68g 141%
Vitamin C 0.5mg 7%
Vitamin A 0.5mg 143%
Iron 2.4mg 123%
Calcium 9.5mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 74.4
    Points
  • 74
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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