Name: Rice Papper Wrapped Halibut Roasted with Foie Gras
Ingredients: 4 lg Round rice wrappers; 4 Halibut fillets -; (6 oz ea); 8 oz Foie gras mousse; see below; 12 Long 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 Fresh foie gras; B or C grade; 1 Whole Egg; 1/4 c Heavy cream; 1 ts White truffle oil; 4 oz Skinless chicken breast; diced; 1 tb Finely-chopped chives; Salt; to taste; Freshly-ground black pepper; to taste

People need to be discomforted and delivered over to distress by indomitable preaching that insists that if they refuse the love of God extended to them in the Lord Jesus Christ, they are going to be physically tormented! … God is so seriously in earnest about this that during the Tribulation, He will warn people through the loud voice of an angel. This angel will tell them that if they worship the beast or his image or receive his mark, they will be “tormented with fire and brimstone in the presence of the holy angels, and in the presence of the Lamb” (Rev. 14:9-10). You are on the wrong side of this issue if you ridicule sincere preaching that warns “with a loud voice” about the dreadful hurt of hell!

Mark Minnick

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Meats	Russian	Eastwest	4	servings

INGREDIENTS

4	lg	Round rice wrappers
4		Halibut fillets -; (6 oz ea)
8	oz	Foie gras mousse; see below
12		Long 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	Fresh foie gras; B or C grade
1		Whole Egg
1/4	c	Heavy cream
1	ts	White truffle oil
4	oz	Skinless chicken breast; diced
1	tb	Finely-chopped chives
		Salt; to taste
		Freshly-ground black pepper; to taste

INSTRUCTIONS

* 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
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK -
(Show # MT-1A30)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-22-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.

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