| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats | Russian | Eastwest | 4 | Servings |
INGREDIENTS
| 4 | 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 | t | White truffle oil |
| 4 | oz | Skinless chicken breast |
| diced | ||
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 294
Calories From Fat: 92
Total Fat: 10.3g
Cholesterol: 186.4mg
Sodium: 320.2mg
Potassium: 948.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 46.6g