Sauteed Turbot with Braised Endive, Celery Root Flan, Black Truffles, and Garlic Nage recipes
19 Ingredients
- 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
Preparation
Instructions on Epicurious
Nutrition
484
24%
daily value
servings
Fat
56% 37Saturated
83% 17Trans
- 1Monounsaturated
- 13Polyunsaturated
- 4Carbs
3% 9Carbs (net)
- 7Fiber
11% 3Sugars
- 4Sugars, added
- 0Protein
54% 27Cholesterol
78% 233Sodium
34% 808Calcium
9% 90Magnesium
21% 89Potassium
13% 628Iron
7% 1Zinc
8% 1Phosphorus
41% 290Vitamin A
30% 270Vitamin C
16% 15Thiamin (B1)
16% 0Riboflavin (B2)
21% 0Niacin (B3)
26% 4Vitamin B6
35% 0Folate equivalent (total)
13% 54Folate (food)
- 54Folic acid
- 0Vitamin B12
140% 3Vitamin D
234% 35Vitamin E
16% 2Vitamin K
9% 11Sugar alcohols
- 0Water
- 266
Comments