Instructions: 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 Noir, 1995

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.