Sauteed Turbot With Braised Endive, Celery Root Flan, Black Truffles, And Garlic Nage
Serves: 4
Manley Abshire
1 January 1970
Based on User reviews:
49
Spice
57
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tsp
Kosher Salt1 cup
Chicken Stock1 cup
Heavy Cream4 large
Egg Yolk6 cloves
Garlic (peeled)2 tbsps
Unsalted Butter2 tbsps
Canola OilDirections:
1
Braise endive: Preheat oven to 325°F
2
Lay endives, cut sides down, in large shallow pan or braising dish with lid
3
Sprinkle with salt, pour in stock, and arrange orange pieces around pan
4
Cover and braise until tender, about 25 minutes
5
(Endive can be prepared 1 day ahead
6
Cool to room temperature and discard oranges, then refrigerate, covered, in braising liquid
7
To reheat, add 1/2 cup fresh chicken stock and simmer, covered, over moderate heat until warm, 5 to 10 minutes
8
) Preheat oven to 325°F
9
Lay endives, cut sides down, in large shallow pan or braising dish with lid
10
Sprinkle with salt, pour in stock, and arrange orange pieces around pan
11
Cover and braise until tender, about 25 minutes
12
(Endive can be prepared 1 day ahead
13
Cool to room temperature and discard oranges, then refrigerate, covered, in braising liquid
14
To reheat, add 1/2 cup fresh chicken stock and simmer, covered, over moderate heat until warm, 5 to 10 minutes
15
) Make flans: Preheat oven to 325°F
16
Coat ramekins or aluminum foil muffin cups with vegetable oil spray or brush with vegetable oil
17
In large pot combine celery root and cold salted water to cover
18
Bring to boil over high heat, then lower heat and simmer, uncovered, until tender, about 25 minutes
19
While celery root is simmering, in small saucepan over moderate heat, warm cream until barely simmering (do not allow to boil), about 2 minutes
20
Force celery root through food mill
21
Transfer 1 1/2 cups celery root to blender, reserving any leftovers
22
Add hot cream and process on medium until creamy and smooth, about 1 minute
23
Add salt and process just until combined, about 10 seconds
24
In large bowl, lightly whisk egg yolks
25
Slowly add celery root purée, whisking constantly to avoid curdling
26
Strain mixture through fine-mesh sieve, then ladle into ramekins
27
Transfer ramekins to large roasting pan and add enough hot water to come halfway up sides of ramekins
28
Cover entire pan with foil, and using toothpick, poke small holes 3 inches apart all over surface of foil to allow steam to escape
29
Bake until flans are set, 20 to 25 minutes, then transfer ramekins to rack
30
(Flans can be prepared up to 2 days ahead
31
Refrigerate in ramekins, tightly wrapped, then reheat in large roasting pan filled with hot water in 325°F oven until warm, about 5 minutes
32
) Preheat oven to 325°F
33
Coat ramekins or aluminum foil muffin cups with vegetable oil spray or brush with vegetable oil
34
In large pot combine celery root and cold salted water to cover
35
Bring to boil over high heat, then lower heat and simmer, uncovered, until tender, about 25 minutes
36
While celery root is simmering, in small saucepan over moderate heat, warm cream until barely simmering (do not allow to boil), about 2 minutes
37
Force celery root through food mill
38
Transfer 1 1/2 cups celery root to blender, reserving any leftovers
39
Add hot cream and process on medium until creamy and smooth, about 1 minute
40
Add salt and process just until combined, about 10 seconds
41
In large bowl, lightly whisk egg yolks
42
Slowly add celery root purée, whisking constantly to avoid curdling
43
Strain mixture through fine-mesh sieve, then ladle into ramekins
44
Transfer ramekins to large roasting pan and add enough hot water to come halfway up sides of ramekins
45
Cover entire pan with foil, and using toothpick, poke small holes 3 inches apart all over surface of foil to allow steam to escape
46
Bake until flans are set, 20 to 25 minutes, then transfer ramekins to rack
47
(Flans can be prepared up to 2 days ahead
48
Refrigerate in ramekins, tightly wrapped, then reheat in large roasting pan filled with hot water in 325°F oven until warm, about 5 minutes
49
) Make garlic nage: In small saucepan, combine garlic cloves and cold water to cover by 2 inches
50
Bring to a boil, then drain, add fresh cold water, and bring to boil again
51
Drain, add wine, and bring to a boil, then lower heat and simmer until liquid is reduced by 1/2, 2 to 3 minutes
52
Add chicken stock and bring to boil, then lower heat and simmer until liquid is reduced by 1/2, about 5 minutes
53
Transfer to blender, add butter and salt, and blend on medium until smooth, about 1 minute
54
Pour through fine-mesh strainer into small saucepan, cover, and keep warm over very low heat, until ready to use
55
Whisk before serving
56
In small saucepan, combine garlic cloves and cold water to cover by 2 inches
57
Bring to a boil, then drain, add fresh cold water, and bring to boil again
58
Drain, add wine, and bring to a boil, then lower heat and simmer until liquid is reduced by 1/2, 2 to 3 minutes
59
Add chicken stock and bring to boil, then lower heat and simmer until liquid is reduced by 1/2, about 5 minutes
60
Transfer to blender, add butter and salt, and blend on medium until smooth, about 1 minute
61
Pour through fine-mesh strainer into small saucepan, cover, and keep warm over very low heat, until ready to use
62
Whisk before serving
63
Cook turbot: Heat cast-iron or stainless-steel pan over high heat until almost smoking, then add 1 tablespoon canola oil
64
Sprinkle 4 fillets on both sides with salt and transfer, skinned-sides-up (there will be a rosy-colored stripe running up the center of the fish where the backbone was) to pan
65
Add 1 tablespoon butter and sear, without moving, until undersides are golden brown, about 2 minutes
66
Turn fillet over, lower heat to moderately high, and continue cooking until just opaque, less than 1 minute
67
Transfer to paper towel–lined plate to drain, wipe pan clean, and cook remaining fish in same manner
68
Heat cast-iron or stainless-steel pan over high heat until almost smoking, then add 1 tablespoon canola oil
69
Sprinkle 4 fillets on both sides with salt and transfer, skinned-sides-up (there will be a rosy-colored stripe running up the center of the fish where the backbone was) to pan
70
Add 1 tablespoon butter and sear, without moving, until undersides are golden brown, about 2 minutes
71
Turn fillet over, lower heat to moderately high, and continue cooking until just opaque, less than 1 minute
72
Transfer to paper towel–lined plate to drain, wipe pan clean, and cook remaining fish in same manner
73
Assemble and serve: Transfer 2 endive halves to center of each plate
74
Run small, thin knife or offset spatula around inside edges of ramekins to loosen flans, then turn 1 out onto side of each plate
75
Spoon garlic nage over endive and top with turbot
76
Grate 1 teaspoon truffle over each fillet and serve immediately
77
Transfer 2 endive halves to center of each plate
78
Run small, thin knife or offset spatula around inside edges of ramekins to loosen flans, then turn 1 out onto side of each plate
79
Spoon garlic nage over endive and top with turbot
80
Grate 1 teaspoon truffle over each fillet and serve immediately