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

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
• *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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