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

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network