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

350390

Course Main Dishes

Ingredients in this Recipe

1 cup heavy cream
1 large or 2 small celery roots (2 pounds total), peeled and diced
1 orange, cut into 8 pieces
1 small frozen black truffle,* defrosted
1/2 cup chicken stock or low sodium chicken broth
1/2 cup white wine such as Chardonnay
2 tablespoons canola oil
4 1/2 teaspoons kosher salt
4 large egg yolks
6 cloves garlic, peeled
6 tablespoons unsalted butter
8 (5 ounce) turbot fillets,* skinned
8 heads Belgian endive, halved lengthwise
Nonstick vegetable oil spray or 2 tablespoons vegetable oil

Recipe Preparation

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