Sautéed Turbot with Black Truffles, Braised Endive and Celery Root Flan

If you want a dish to entertain your guests like never before, nothing even comes close to what this recipe has to offer. Incorporating endives with flans and finished with the scrumptious black truffles, this recipe is going to be an instant hit with your guests regardless of the occasion. Try it today as it is time you stand out.


This recipe serves 4. The cooking time is 1 hour.


For the braise endive

Belgian endives (sliced in halves) 8 heads
Kosher salt 4 ½ teaspoons
Chicken stock or chicken broth ½ cup
Orange (sliced in 8 pieces) 1

For the celery root flans

Vegetable oil 2 tablespoons
Celery root (diced and peeled) 1 large
Heavy cream 1 cup
Kosher salt ¾ teaspoon
Egg yolks 4 large

For the turbot

Canola oil 2 tablespoons
Turbot fillets (with skin) 8 pieces or 5 ounces
Kosher salt 1 teaspoon
Butter (unsalted) 2 tablespoons

For serving

Black truffle (frozen) 1 small


Preparation for Braised Endive

Heat the oven at 325⁰F. Take a large pan with a lid and put endives in it. Pour stock, add salt and place orange pieces in the pan. Cover the pan and cook for 25 minutes until the endives are tender.

Preparation for Flans

Heat the oven at 325⁰F. Take aluminum muffin cups and coat them with vegetable oil. Take a large skill filled with salted cold water and add celery root to it. Bring it to a boil. Once it starts boiling, reduce the heat and allow the mixture to simmer until the celery root is tender which will take 25 minutes. In the meanwhile, take a small pan and add cream to it. Cook for two minutes until it starts simmering slightly.

Celery root is then forced through a food mill. Take blender and transfer about 1 ½ cup of celery root to it, keeping the remaining aside. Add hot cream now and blend it for a minute until a creamy texture is achieved. Add salt and blend for 10 seconds. Now take a bowl and whip egg yolks in it. Add the celery root puree and make sure that curdling doesn’t occur. Force the mixture through a sieve and pour it in the muffin cups.

Take a large roasting pan and put the cups in it after adding water enough to cover its sides. Use foil to cover the pan and make holes with toothpick to allow steam to escape. Bake for 20-25 minutes until the flans are set. Allow the cups to now cool on a rack.

Preparation of Turbot

Take a pan and place it over heat until it starts smoking. Add canola oil to it. Take fillets and sprinkle salt on all sides and put them in the pan with the skinned side up. Add butter along the fillet sides and fry for two minutes until they are golden brown. Turn over the fillet and reduce heat. Cook for a minute until the fillet is opaque. Transfer it to a plate with towel to drain the oil and cook the remaining fillets likewise.

For serving, put two halves of endives on each plate. Use a knife to remove the flans and turn them to each plate. Place turbot on top and sprinkle a teaspoon of grated truffles on top.