Rice Paper Wrapped Halibut Roasted with Foie Gras Gingered Spaghetti Squash and Wild Mushroom Ragout (Ming Tsai) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
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Ingredients:
4 large, round rice wrappers |
4 (6-ounce) fillets of halibut |
8 ounces foie gras mousse |
12 long chive batons |
salt and black pepper |
chives, for garnishing |
truffle oil for garnishing |
8 ounces b or c grade fresh foie gras |
1 whole egg |
1/4 cup heavy cream |
1 teaspoon white truffle oil |
4 ounces diced chicken breast, skinless |
1 tablespoon chives, finely chopped |
salt and black pepper |
1 small spaghetti squash cut in half, deseeded |
2 tablespoons butter |
1 tablespoon honey |
1/2 tablespoon minced ginger |
salt and black pepper |
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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