Rice Paper Wrapped Halibut Roasted with Foie Gras Gingered Spaghetti Squash and Wild Mushroom Ragout

Total Time:
1 hr 30 min
Prep:
30 min
Cook:
1 hr

CATEGORIES
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
  • Foie Gras Mousse:
  • 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
  • Gingered Spaghetti Sqash:
  • 1 small spaghetti squash cut in half, deseeded
  • 2 tablespoons butter
  • 1 tablespoon honey
  • 1/2 tablespoon minced ginger
  • Salt and black pepper
Directions

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.

Foie Gras Mousse:

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

Gingered Spaghetti Sqash:

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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