Name: Sauteed Turbot with Braised Endive, Celery Root Flan, Black Truffles, and Garlic Nage
Yield: Makes 8 servings
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

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

Neal Fraser, Executive Chef and co-owner of Grace and BLD in Los Angeles, shared this recipe with Epicurious. The dish is perfect for entertaining, since the endive and celery root flans can be made ahead and reheated. The garlic nage should be made shortly before serving and kept warm while you quickly sear the turbot. A shaving of earthy black truffles finishes the dish. "Grating them on top makes them soft and allows their perfume to stand out," says Fraser.

Recipe notes

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