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

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

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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