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

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

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