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

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
Pier: A Unique Australian Seafood Experience

By Greg Doyle, Grant King and Katrina Kanetani

Published 2008

  • About

Ingredients

Walnut Vinaigrette

  • 60 ml (2 fl oz/ ¼ cup) walnut oil
  • 1

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

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