Greg Doyle, Grant King, Katrina Kanetani

Salad of Raw Kingfish with Foie Gras Mousse and Watercress – Walnut Vinaigrette

Name: Salad of Raw Kingfish with Foie Gras Mousse and Watercress – Walnut Vinaigrette
Yield: Serves 4
Cuisine: Australia
Ingredients: 1 teaspoon minced french shallots; 1 tablespoon champagne vinegar; sea salt and freshly ground black pepper, to taste; 20 watercress leaves, picked over; 60 ml (2 fl oz/ ¼ cup) walnut oil; 160 g (5¾ oz) kingfish, sea bass or hamachi fillets; 30 g (1 oz) foie gras mousse; 28 very thin slices leek, white part only; 2 tablespoons thick (double/heavy) cream; 150 g (5½ oz) butter, at room temperature; 1 tablespoon port, reduced to 1 teaspoon; sea salt, to taste; freshly ground white pepper, to taste; 300 g (10½ oz) foie gras, at room temperature; 1 teaspoon finely snipped chives

Preparation info

Serves
4

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Walnut Vinaigrette

60 ml (2 fl oz/ ¼ cup) walnut oil
1

Oceania
Australia
Sydney
Starter
Sauce
Pescatarian
Gluten-free

Method

First prepare the vinaigrette. This is not an emulsified dressing, so combine all the ingredients and refrigerate for 1 day before use (this is not essential, but the French shallots will mellow out the rawness of the vinegar after some time together).

Next make the foie gras mousse. Make sure the foie gras and butter are at room temperature. Blend the foie gras, butter