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

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

Ingredients

  • 1 small frozen black truffle*
  • ½ cup chicken stock or low-sodium chicken broth
  • 4 ½ teaspoons kosher salt
  • 1 large or 2 small celery roots (2 pounds total)
  • 6 tablespoons unsalted butter
  • nonstick vegetable-oil spray
  • 8 heads Belgian endive
  • + 15 more ingredients
    • 1 cup heavy cream
    • 6 cloves garlic
    • 1 orange
    • ½ cup white wine such as Chardonnay
    • 2 tablespoons unsalted butter
    • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
    • ¾ teaspoon kosher salt
    • **Available at some supermarkets and specialty shops or at earthy.com.
    • 1 teaspoon kosher salt
    • 2 tablespoons canola oil
    • 8 (2-ounce) ramekins or aluminum foil muffin cups
    • 1 cup chicken stock or low-sodium chicken broth
    • 8 (5-ounce) turbot fillets,* skinned
    • ¼ teaspoon kosher salt
    • 4 large egg

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 temperature and discard o...

View full recipe at Epicurious

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