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 heads Belgian endive
  • 4 large egg
  • 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
  • ¾ teaspoon kosher salt
  • + 15 more ingredients
    • 2 tablespoons unsalted butter
    • ½ cup white wine such as Chardonnay
    • 1 orange
    • 6 cloves garlic
    • 1 cup heavy cream
    • nonstick vegetable-oil spray
    • 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)
    • 4 ½ teaspoons kosher salt
    • 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.
    • 8 (5-ounce) turbot fillets,* skinned
    • 1 small frozen black truffle*
    • ¼ 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

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