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

Name: Sauteed Turbot with Braised Endive, Celery Root Flan, Black Truffles, and Garlic Nage
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Spanish, European
Ingredients: 8 heads Belgian endive, halved lengthwise; 2 Tbsps canola oil; 2 smalls large or celery roots (2 pounds total), peeled and diced; 4 larges egg yolks; 6 cloves garlic, peeled; 237 milliliters heavy cream; 1 teaspoon kosher salt; 237 milliliters chicken stock or low-sodium chicken broth; 1 orange, cut into 8 pieces; 1 small frozen black truffle,* defrosted; 142 grams turbot fillets,* skinned; 2 Tbsps unsalted butter; 118 milliliters white wine such as Chardonnay

Sauteed Turbot with Braised Endive, Celery Root Flan, Black Truffles, and Garlic Nage might be just the European recipe you are searching for. This recipe serves 8. Watching your figure? This gluten free recipe has 244 calories, 6g of protein, and 21g of fat per serving. If you have wine such as chardonnay, egg yolks, chicken broth, and a few other ingredients on hand, you can make it. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 325°F.

Equipment you will use

Oven

Lay endives, cut sides down, in large shallow pan or braising dish with lid.

Equipment you will use

Frying Pan

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 oranges, then refrigerate, covered, in braising liquid. To reheat, add 1/2 cup fresh chicken stock and simmer, covered, over moderate heat until warm, 5 to 10 minutes.)

Ingredients you will need

Stock

Orange

Endive

Salt

Equipment you will use

Frying Pan

Preheat oven to 325°F. Coat ramekins or aluminum foil muffin cups with vegetable oil spray or brush with vegetable oil. In large pot combine celery root and cold salted water to cover. Bring to boil over high heat, then lower heat and simmer, uncovered, until tender, about 25 minutes.

Ingredients you will need

Vegetable Oil

Celeriac

Water

Equipment you will use

Aluminum Foil

Muffin Liners

Ramekin

Oven

Pot

While celery root is simmering, in small saucepan over moderate heat, warm cream until barely simmering (do not allow to boil), about 2 minutes.

Ingredients you will need

Celeriac

Cream

Equipment you will use

Sauce Pan

Force celery root through food mill.

Ingredients you will need

Celeriac

Transfer 1 1/2 cups celery root to blender, reserving any leftovers.

Ingredients you will need

Celeriac

Equipment you will use

Blender

Add hot cream and process on medium until creamy and smooth, about 1 minute.

Ingredients you will need

Cream

Add salt and process just until combined, about 10 seconds.

Ingredients you will need

Salt

In large bowl, lightly whisk egg yolks. Slowly add celery root purée, whisking constantly to avoid curdling. Strain mixture through fine-mesh sieve, then ladle into ramekins.

Ingredients you will need

Celeriac

Egg Yolk

Equipment you will use

Whisk

Ramekin

Ladle

Sieve

Bowl

Transfer ramekins to large roasting pan and add enough hot water to come halfway up sides of ramekins. Cover entire pan with foil, and using toothpick, poke small holes 3 inches apart all over surface of foil to allow steam to escape.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Toothpicks

Ramekin

Aluminum Foil

Bake until flans are set, 20 to 25 minutes, then transfer ramekins to rack. (Flans can be prepared up to 2 days ahead. Refrigerate in ramekins, tightly wrapped, then reheat in large roasting pan filled with hot water in 325°F oven until warm, about 5 minutes.)

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Oven

Ramekin

In small saucepan, combine garlic cloves and cold water to cover by 2 inches. Bring to a boil, then drain, add fresh cold water, and bring to boil again.

Ingredients you will need

Whole Garlic Cloves

Water

Equipment you will use

Sauce Pan

Drain, add wine, and bring to a boil, then lower heat and simmer until liquid is reduced by 1/2, 2 to 3 minutes.

Ingredients you will need

Wine

Add chicken stock and bring to boil, then lower heat and simmer until liquid is reduced by 1/2, about 5 minutes.

Ingredients you will need

Chicken Stock

Transfer to blender, add butter and salt, and blend on medium until smooth, about 1 minute.

Ingredients you will need

Butter

Salt

Equipment you will use

Blender

Pour through fine-mesh strainer into small saucepan, cover, and keep warm over very low heat, until ready to use.

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Sieve

Sauce Pan

Whisk before serving.

Equipment you will use

Whisk

Heat cast-iron or stainless-steel pan over high heat until almost smoking, then add 1 tablespoon canola oil.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Fish

Salt

Equipment you will use

Frying Pan

Add 1 tablespoon butter and sear, without moving, until undersides are golden brown, about 2 minutes. Turn fillet over, lower heat to moderately high, and continue cooking until just opaque, less than 1 minute.

Ingredients you will need

Butter

Transfer to paper towel–lined plate to drain, wipe pan clean, and cook remaining fish in same manner.

Ingredients you will need

Fish

Equipment you will use

Paper Towels

Frying Pan

Transfer 2 endive halves to center of each plate. Run small, thin knife or offset spatula around inside edges of ramekins to loosen flans, then turn 1 out onto side of each plate. Spoon garlic nage over endive and top with turbot. Grate 1 teaspoon truffle over each fillet and serve immediately.

Ingredients you will need

Endive

Garlic

Turbot

Equipment you will use

Offset Spatula

Ramekin

Knife

Equipment

Ingredients

Servings:

8heads

Belgian endive, halved lengthwise 2Tbsps

canola oil 2smalls

large or celery roots (2 pounds total), peeled and diced 4larges

egg yolks 6cloves

garlic, peeled 237milliliters

heavy cream 1teaspoon

kosher salt 237milliliters

chicken stock or low-sodium chicken broth 1

orange, cut into 8 pieces 1small

frozen black truffle,* defrosted 142grams

turbot fillets,* skinned 2Tbsps

unsalted butter 118milliliters

white wine such as Chardonnay

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.