Rice Papper Wrapped Halibut Roasted With Foie Gras Recipe - Cooking Index
Rice Papper Wrapped Halibut Roasted With Foie Gras Recipe - Cooking Index
| 4 | Round rice wrappers (large) | |
| 4 | Halibut fillets - (6 oz ea) | |
| 8 oz | 227g | Foie gras mousse - see below |
| 12 | Chive batons | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Gingered Spaghetti Squash - see * Note | ||
| Wild Mushroom Ragout - see * Note | ||
| Chives - for garnishing | ||
| Truffle oil - for garnishing | ||
| Foie Gras Mousse | ||
| 8 oz | 227g | Fresh foie gras, B or C grade |
| 1 | Egg | |
| 1/4 cup | 59ml | Heavy cream |
| 1 teaspoon | 5ml | White truffle oil |
| 4 oz | 113g | Skinless chicken breast - diced |
| 1 tablespoon | 15ml | Finely-chopped chives |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
* Note: See the "Gingered Spaghetti Squash" and "Wild Mushroom Ragout" recipes which are included in this collection.
For the foie gras mousse, in a processor, puree 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.
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 Gingered Spaghetti Squash in the middle. Surround with Wild Mushroom Ragout and garnish with truffle oil and chives.
This recipe yields 4 servings.
Suggested Wine: Sebastopol Vineyards, Dutton Ranch, Russian River, Pinot Noir, 1995
Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A30)
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.