Ingredients Jump to Instructions ↓

  1. 4 large, round rice wrappers

  2. 4 (6-ounce) fillets of halibut

  3. 8 ounces foie gras mousse

  4. 12 long chive batons Salt and black pepper Chives, for garnishing Truffle oil for garnishing

  5. 8 ounces B or C grade fresh foie gras

  6. 1 whole egg

  7. 1/4 cup heavy cream

  8. 1 teaspoon white truffle oil

  9. 4 ounces diced chicken breast, skinless

  10. 1 tablespoon chives , finely chopped Salt and black pepper

  11. 1 small spaghetti squash cut in half, deseeded

  12. 2 tablespoons butter

  13. 1 tablespoon honey

  14. 1/2 tablespoon minced ginger Salt and black pepper

Instructions Jump to Ingredients ↑

  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. 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 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 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) 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. Yield: 4 servings Suggested Wine: Sebastopol Vineyards, Dutton Ranch, Russian River, Pinot Noir , 1995


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