Sauteed Turbot With Braised Endive, Celery Root Flan, Black Truffles, And Garlic Nage

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
632
FAT
113%
CHOL
109%
SOD
144%

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Ingredients for 8 servings

8 heads Belgian endive, halved lengthwise

4 1/2 teaspoons kosher salt

1/2 cup chicken stock or low-sodium chicken broth

1 orange, cut into 8 pieces

Nonstick vegetable oil spray or 2 tablespoons vegetable oil

1 large or 2 small celery roots (2 pounds total), peeled and diced

1 cup heavy cream

3/4 teaspoon kosher salt

4 large egg yolks

6 cloves garlic, peeled

1/2 cup white wine such as Chardonnay

1 cup chicken stock or low-sodium chicken broth

6 tablespoons unsalted butter

1/4 teaspoon kosher salt

2 tablespoons canola oil

8 (5-ounce) turbot fillets,* skinned

1 teaspoon kosher salt

2 tablespoons unsalted butter

1 small frozen black truffle,* defrosted

*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.

8 (2-ounce) ramekins or aluminum foil muffin cups

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