Rice Paper Wrapped Halibut Roasted With Foie Gras Gingered Spaghetti Squash And Wild Mushroom Ragout Food

RICE PAPER WRAPPED HALIBUT ROASTED WITH FOIE GRAS GINGERED SPAGHETTI SQUASH AND WILD MUSHROOM RAGOUT

Steps:

• 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.;
• 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;
• 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

CORIANDER-CRUSTED SKATE WITH SPAGHETTI SQUASH AND FRIZZLED BRUSSELS SPROUT LEAVES

Steps:

• Preheat the oven to 375 degrees F.
• Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the halves with olive oil and sprinkle with salt and cayenne pepper. Arrange them on a sheet pan and roast them, flesh side down, until the outside of the squash can be easily pierced with a fork, about 1 hour. Remove from the oven, cover with foil and keep in a warm place.
• Add olive oil to a large saute pan until it is about 1/4-inch deep, and put over high heat. While the oil is heating, pat the skate dry with paper towels. Season the fish with salt and the ground coriander seed. When the oil is very hot but not yet smoking, dredge the skate wings in flour and shake of the excess. The fish should go IMMEDIATELY from the flour to the oil, no pausing! If all the fish will not fit in the pan at the same time, only flour the ones that will fit in the pan. Premature flouring will result in a gummy gritty skate wing. The oil should be hot and sizzling when the fish goes in. Cook each piece of fish until golden brown and crispy, about 3 to 4 minutes on each side. Remove from the oil and blot immediately on paper towels. Season with salt, to taste. If working in batches, keep the cooked fish warm in a preheated 225 degree F oven.
• While the fish is cooking, coat another large saute pan with olive oil, add the smashed garlic cloves and a pinch of crushed red pepper and put the pan over medium-high heat. When the garlic is golden brown and aromatic, remove it and discard. Add the Brussels sprouts to the pan and season them with salt. Saute the sprouts until they get very brown and crispy.
• Using a large fork, scrape the flesh out of the spaghetti squash, it should look like...spaghetti! Add it to the frizzled sprouts and season again with salt. Stir together and toss in the chopped cilantro, reserving a little to garnish the fish.
• Arrange some of the squash/and sprout mixture on each serving plate. Lean the crispy skate next to it and sprinkle with the remaining cilantro and a squeeze of lemon juice.
• Let's go skating!