Ingredients
For celery root flans:
- 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
For garlic nage:
- 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
For turbot:
- 2 tablespoons canola oil
- 8 (5-ounce) turbot fillets,* skinned
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
To serve:
- 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
Description
Neal Fraser, Executive Chef And Co-owner Of Grace And BLD In Los Angeles, Shared This Recipe With Epicurious. The Dish Is Perfect For...
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