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

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Sauteed Turbot with Braised Endive, Celery Root Flan, Black Truffles, and Garlic Nage
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Ingredients
19
Count
Nutrition
895
Calories
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Ingredients:

Directions:

  1. Braise endive: Preheat oven to 325°F. Lay endives, cut sides down, in large shallow pan or braising dish with lid. 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.)
  2. Make flans: 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.
  3. While celery root is simmering, in small saucepan over moderate heat, warm cream until barely simmering (do not allow to boil), about 2 minutes.
  4. Force celery root through food mill. Transfer 1 1/2 cups celery root to blender, reserving any leftovers. Add hot cream and process on medium until creamy and smooth, about 1 minute. Add salt and process just until combined, about 10 seconds.
  5. 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.
  6. 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. 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.)
  7. Make garlic nage: 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. Drain, add wine, and bring to a boil, then lower heat and simmer until liquid is reduced by 1/2, 2 to 3 minutes. Add chicken stock and bring to boil, then lower heat and simmer until liquid is reduced by 1/2, about 5 minutes. Transfer to blender, add butter and salt, and blend on medium until smooth, about 1 minute. Pour through fine-mesh strainer into small saucepan, cover, and keep warm over very low heat, until ready to use. Whisk before serving.
  8. Cook turbot: Heat cast-iron or stainless-steel pan over high heat until almost smoking, then add 1 tablespoon canola oil. 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. 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. Transfer to paper towel–lined plate to drain, wipe pan clean, and cook remaining fish in same manner.
  9. Assemble and serve: 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 895.04 Kcal (3747 kJ)
Calories from fat 249.97 Kcal
% Daily Value*
Total Fat 27.77g 43%
Cholesterol 159.03mg 53%
Sodium 2981.18mg 124%
Potassium 212.9mg 5%
Total Carbs 118.5g 40%
Sugars 8.54g 34%
Dietary Fiber 106.58g 426%
Protein 46.08g 92%
Vitamin C 286.9mg 478%
Vitamin A 0.1mg 5%
Iron 35.1mg 195%
Calcium 1429.6mg 143%
Amount Per 100 g
Calories 27.74 Kcal (116 kJ)
Calories from fat 7.75 Kcal
% Daily Value*
Total Fat 0.86g 43%
Cholesterol 4.93mg 53%
Sodium 92.4mg 124%
Potassium 6.6mg 5%
Total Carbs 3.67g 40%
Sugars 0.26g 34%
Dietary Fiber 3.3g 426%
Protein 1.43g 92%
Vitamin C 8.9mg 478%
Iron 1.1mg 195%
Calcium 44.3mg 143%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.4
    Points
  • 16
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • sugar free,
  • good source of fiber

Bad Points

  • High in Sodium

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