Sauteed Turbot with Braised Endive, Celery Root Flan, Black Truffles, and Garlic Nage

Ingredients

• 8 heads Belgian endive, halved lengthwise
• 4 ½ teaspoons kosher salt
• ½ cup chicken stock or low-sodium chicken broth
• 1 orange, cut into 8 pieces
• Nonstick vegetable oil spray or 2 tablespoons vegetable oil
• 1 large or 2 small celery roots (2 pounds total), peeled and diced
• 1 cup heavy cream
• + 14 more ingredients
• • ¾ teaspoon kosher salt
  • 4 large egg yolks
  • 6 cloves garlic, peeled
  • ½ cup white wine such as Chardonnay
  • 1 cup chicken stock or low-sodium chicken broth
  • 6 tablespoons unsalted butter
  • ¼ teaspoon kosher salt
  • 2 tablespoons canola oil
  • 8 (5-ounce) turbot fillets,* skinned
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 1 small frozen black truffle,* defrosted
  • **Available at some supermarkets and specialty shops or at earthy.com.
  • 8 (2-ounce) ramekins or aluminum foil muffin cups

1. Braise endive: Preheat oven to 325°F. Lay endives, cut sides down, in large shallow pan or braising dish with lid. Sprinkle with salt, pour in stock, and arrange orange pieces around pan. Cover and braise until tender, about 25 minutes. (Endive can be prepared 1 day ahead. Cool to room temper...

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