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

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ALDER ROASTED SALMON WITH ROSEMARY POLENTA AND WILD MUSHROOM-PEARL ONION RAGOUT

Provided by Food Network

Categories     main-dish

Time 3h5m

Yield 6 servings

Number Of Ingredients 22



Alder Roasted Salmon with Rosemary Polenta and Wild Mushroom-Pearl Onion Ragout image

Steps:

  • Polenta:
  • In a heavy bottomed saucepan, melt butter over medium-high heat. Add garlic, shallots, rosemary, and red pepper and saute until vegetables are tender. Add all liquid and bring to a boil. Slowly pour in polenta, whisking constantly. Continue to stir for about 3 to 5 minutes and then add Parmesan and parsley and season, to taste, with salt and pepper. Pour onto a half-sheet pan and cool. (You can make the polenta the day before and store in refrigerator.)
  • Cut cooled polenta into 4 by 4-inch squares and then cut each in half to make triangles. When ready to prepare salmon, lightly oil a flat grill or grill pan; when hot, place polenta triangles in pan and brown on both sides, in batches as needed.
  • Ragout:
  • Heat olive oil in a large skillet and add garlic and onions. Saute until golden brown, then add mushrooms and saute until tender. Deglaze with white wine. Reduce until little liquid remains and then stir in 2 tablespoons cold butter. Season, to taste, with salt and pepper. Keep warm until ready to serve.
  • Salmon:
  • Heat a grill or grill pan. Lightly oil the salmon fillets and season with salt and pepper. Place on grill, skin side up, and cook for 3 to 4 minutes. Flip over and cook for 3 to 4 more minutes. Remove from grill and serve promptly with a portion of the ragout and 2 polenta triangles per person.

1 tablespoon butter
1 teaspoon chopped garlic
1 tablespoon chopped shallots
1 tablespoon chopped fresh rosemary leaves
1 small red pepper, minced
3 cups chicken stock
2 cups half-and-half
2 cups polenta
1/4 cup grated Parmesan
1 tablespoon chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 teaspoons olive oil
1 teaspoon chopped garlic
1/2 cup peeled pearl onions
2 cups assorted wild mushrooms
3/4 cup white wine
2 tablespoons cold unsalted butter, cut into small pieces
Kosher salt and freshly ground black pepper
3 pounds wild king salmon, cut into 6 to 8-ounce pieces, skin on
1 tablespoon olive oil
1/8 teaspoon each kosher salt and freshly ground black pepper

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

Provided by Ming Tsai

Categories     main-dish

Time 1h30m

Number Of Ingredients 19



Rice Paper Wrapped Halibut Roasted with Foie Gras Gingered Spaghetti Squash and Wild Mushroom Ragout image

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

4 large, round rice wrappers
4 (6-ounce) fillets of halibut
8 ounces foie gras mousse
12 long chive batons
Salt and black pepper
Chives, for garnishing
Truffle oil for garnishing
8 ounces B or C grade fresh foie gras
1 whole egg
1/4 cup heavy cream
1 teaspoon white truffle oil
4 ounces diced chicken breast, skinless
1 tablespoon chives, finely chopped
Salt and black pepper
1 small spaghetti squash cut in half, deseeded
2 tablespoons butter
1 tablespoon honey
1/2 tablespoon minced ginger
Salt and black pepper

HALIBUT WRAPPED IN PROSCIUTTO WITH POLENTA AND TRUFFLE JUS

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 9



Halibut Wrapped in Prosciutto with Polenta and Truffle Jus image

Steps:

  • Preheat oven to 400 degrees F Overlap 2 slices of prosciutto on waxed paper. Season halibut before wrapping in prosciutto. Refrigerate until needed (can be done up to 2 hours in advance). Bring milk to boil with butter, salt and pepper. Whisk in cornmeal slowly and cook for 10 minutes stirring constantly on low heat. Add dried figs and rosemary. Check seasoning. The consistency of the polenta should be soft and moist (if too thick add a little water and adjust seasoning). Keep the polenta warm until serving. Roast halibut in oven with a little olive oil for 5 to 8 minutes. Check fish for tenderness with a toothpick. The toothpick should go in with little or no resistance. Do not overcook! Spoon polenta into large serving bowls. Top with halibut. Spoon in 2 ounces of hot chicken broth and drizzle with truffle oil. Garnish with a rosemary sprig.

8 pieces thinly sliced prosciutto
4 (7-ounce) halibut pieces
1 cup cornmeal
3 cups milk
3 tablespoons butter
3/4 cups diced dried figs
1 sprig chopped rosemary
4 ounces chicken broth
1 tablespoon truffle oil

COD WRAPPED IN RICE PAPER WITH SHIITAKE AND OYSTER MUSHROOM SAUCE AND CILANTRO MASHED POTATOES

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 22



Cod Wrapped in Rice Paper with Shiitake and Oyster Mushroom Sauce and Cilantro Mashed Potatoes image

Steps:

  • Season both sides of fish with salt and pepper and set aside.
  • Heat 3 tablespoons oil in a saute pan and saute the garlic and ginger until fragrant; then add cilantro and green onion and cook for an additional 2 minutes. Remove from heat.
  • Carefully moisten 1 piece of rice paper in warm water for about 30 seconds, and then spread out on a cutting board and lightly pat dry. Place cod in the middle of paper and spread 1 tablespoon of the green onion mixture on top of the cod. Fold ends of rice paper around cod. Repeat with all 4 pieces and set cod bundles aside in refrigerator.
  • Preheat the oven to 400 degrees F.
  • When ready to serve, heat 3 tablespoons oil in a large ovenproof skillet. Add cod parcels and sear on both sides. Place skillet in oven for about 8 minutes, or until cod is fully cooked through.
  • Divide mashed potatoes onto 4 plates, top with cod parcels, and spoon sauce onto plate. Garnish with cilantro and lemon wedge, if desired.
  • Gently boil potatoes in a large pot of salted water until tender, about 20 to 25 minutes. Drain and place potatoes in a large bowl. Add butter and cream and mash with a potato masher. Fold in the cilantro. Serve immediately or keep warm until ready to serve.
  • Saute the mushrooms in 2 to 3 tablespoons of butter in a medium skillet over high heat for 2 minutes. Reduce heat to medium, add garlic and ginger and saute until aromatic, about 1 minute. Deglaze the pan with white wine and rice wine vinegar and cook until reduced by half. Add the remaining butter, 1 tablespoon at a time, and stir to incorporate. Season with salt and pepper, to taste.

4 (8-ounce) captain's cut cod loins
Salt and pepper
6 tablespoons canola oil, divided
1 tablespoon minced garlic
2 tablespoons minced ginger
1/4 cup chopped cilantro leaves
1/4 cup thinly sliced green onion
4 sheets rice paper
Cilantro Mashed Potatoes, recipe follows
Mushroom Sauce, recipe follows
8 large Yukon gold potatoes, peeled
1/4 cup butter, heated
1/4 cup heavy cream, heated
2 cups finely chopped cilantro leaves
1 cup thinly sliced shiitake mushrooms
1 cup thinly sliced oyster mushrooms
6 tablespoons butter, divided
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 cup dry white wine
4 tablespoons rice wine vinegar
Salt and pepper

GINGERED SPAGHETTI SQUASH

Provided by Ming Tsai

Categories     side-dish

Yield 4 servings

Number Of Ingredients 5



Gingered Spaghetti Squash image

Steps:

  • 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.

1 small spaghetti squash cut in half, deseeded
2 tablespoons butter
1 tablespoon honey
1/2 tablespoon minced ginger
Salt and black pepper to taste

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

Provided by Anne Burrell

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 12



Coriander-Crusted Skate with Spaghetti Squash and Frizzled Brussels Sprout Leaves image

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!

1 (3 to 3 1/2-pound) spaghetti squash
Extra-virgin olive oil
Kosher salt
1 teaspoon cayenne pepper
4 boneless skinless skate wing fillets
1 tablespoon coriander seeds, toasted and ground
Flour, for dusting
3 cloves garlic, smashed
Pinch crushed red pepper flakes
1 pint Brussels sprouts, each sprout pulled apart into leaves
1 bunch cilantro, leaves picked and coarsely chopped
1 lemon, cut into wedges

PARSNIP GARLIC RAVIOLI WITH MUSHROOM RAGOUT

Provided by Food Network

Yield 2 servings

Number Of Ingredients 16



Parsnip Garlic Ravioli with Mushroom Ragout image

Steps:

  • Preheat oven to 350 degrees F.
  • Put garlic cloves into a small pan with the olive oil. Roast for 30 minutes (or saute in a pan for 15 minutes). Cook parsnips in a 2-quart covered saucepan, with just enough water to cover them, until tender, about 15 minutes. Drain water and mash with cream cheese and roasted garlic; season with salt and pepper, to taste.
  • Mound 1 level tablespoon of parsnip puree in the center of each wonton wrapper. Brush edges with water and fold wrapper in half to form a triangle. Press securely on edges to force out air. Place on a lightly floured cookie sheet and cover with a light kitchen towel; refrigerate until ready to use. Cook ravioli in large pot of boiling water for about 5 minutes or until they rise to the surface and are tender. Do not let the water boil vigorously once the ravioli have been added. Immediately transfer to serving plates. Top with Mushroom Ragout and serve.
  • In a large heated skillet cook onions in olive oil over medium heat, stirring often, for 10 to 15 minutes until browned and caramelized. Stir in butter until melted. Add mushrooms, garlic, sage, salt and pepper; saute, stirring constantly, for about 15 minutes or until mushroom liquid is evaporated. Stir in tomatoes and reserved juice; cook uncovered for 30 minutes, stirring occasionally.

2 cloves garlic
2 tablespoons olive oil
1 pound parsnips, peeled, cut into 1-inch pieces
4 ounces cream cheese, softened
Salt and freshly ground black pepper
1 package 30 whole-wheat wonton wrappers, defrosted
Mushroom Ragout, recipe follows
2 tablespoons olive oil
2 medium onions, thinly sliced
1 tablespoon butter
1 pound portobello mushrooms, thinly sliced
3/4 pound white mushrooms, thinly sliced
3 garlic cloves, minced
1 teaspoon chopped fresh sage leaves
Salt and freshly ground black pepper
1 (28 to 32 ounce) can whole tomatoes, drained, coarsely chopped, juice reserved

GARLIC-GINGER ROASTED SPAGHETTI SQUASH

Garlic, ginger, and red pepper flakes come together to kick spaghetti squash up a notch. We like this as an alternate to rice or noodles when making Chinese stir-fry. It is also good served with grilled pork or chicken.

Provided by Baking Nana

Categories     Side Dish     Vegetables     Squash

Time 1h15m

Yield 4

Number Of Ingredients 8



Garlic-Ginger Roasted Spaghetti Squash image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place spaghetti squash in a baking dish, cut-side up. Combine butter, olive oil, honey, ginger, garlic, and chile flakes in a small bowl. Spread mixture evenly on the cut side of the spaghetti squash; pour any extra mixture in the center of each squash. Lightly sprinkle with kosher salt.
  • Bake in the preheated oven until soft, about 1 hour.
  • Scrape the squash into strands with 2 forks and mix with the seasoned butter in each squash. Serve warm.

Nutrition Facts : Calories 170.9 calories, Carbohydrate 21.6 g, Cholesterol 15.3 mg, Fat 10.2 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 4.3 g, Sodium 110.4 mg, Sugar 8.7 g

1 spaghetti squash, halved and seeded
2 tablespoons butter, softened
1 tablespoon olive oil
2 tablespoons honey
2 teaspoons minced fresh ginger root
2 teaspoons garlic, minced
½ teaspoon red chile flakes
kosher salt to taste

WILD RICE-CRUSTED HALIBUT

Provided by Gavin Kaysen

Categories     Bake     Kid-Friendly     Quick & Easy     Dinner     Halibut     Healthy     Low Cholesterol     Wild Rice     Bon Appétit     Minneapolis     Minnesota     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 Servings

Number Of Ingredients 7



Wild Rice-Crusted Halibut image

Steps:

  • Heat 2 tablespoons oil in a medium skillet over medium-high. Add rice and cook, tossing occasionally, until grains have popped open like popcorn and are lightly browned, about 2 minutes. Transfer to paper towels and let cool. Pulse in a food processor or blender to a fine powder.
  • Preheat oven to 350°F. Place flour in a shallow bowl. Beat eggs and 1 tablespoon water in another shallow bowl. Place wild rice powder in a baking dish. Season fish with salt and pepper. Working with 1 fillet at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly. Coat with rice powder, pressing gently to adhere.
  • Heat remaining 2 tablespoons oil in a large ovenproof nonstick skillet over medium-high. Cook fish until golden brown, about 2 minutes per side. Transfer skillet to oven and roast fish until just opaque throughout, about 3 minutes. Serve with lemon wedges.
  • Do Ahead
  • Wild rice powder can be made 3 days ahead. Store airtight at room temperature.

4 tablespoons vegetable oil, divided
1/2 cup wild rice
1 cup all-purpose flour
2 large eggs
4 (5-6-ounce) skinless halibut, hake, or cod fillets
Kosher salt, freshly ground pepper
Lemon wedges (for serving)

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