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

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
Nutrition
484
24% daily value
8 servings
                                       
                                            low-​carb, low-​sugar, gluten-​free
     

Fat

56% 37

Saturated

83% 17

Trans

- 1

Monounsaturated

- 13

Polyunsaturated

- 4

Carbs

3% 9

Carbs (net)

- 7

Fiber

11% 3

Sugars

- 4

Sugars, added

- 0

Protein

54% 27

Cholesterol

78% 233

Sodium

34% 808

Calcium

9% 90

Magnesium

21% 89

Potassium

13% 628

Iron

7% 1

Zinc

8% 1

Phosphorus

41% 290

Vitamin A

30% 270

Vitamin C

16% 15

Thiamin (B1)

16% 0

Riboflavin (B2)

21% 0

Niacin (B3)

26% 4

Vitamin B6

35% 0

Folate equivalent (total)

13% 54

Folate (food)

- 54

Folic acid

- 0

Vitamin B12

140% 3

Vitamin D

6% 1

Vitamin E

16% 2

Vitamin K

9% 11
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