* 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

Recipe

(Show # Mt-1A30)

Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net