| 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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