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1
Preheat oven to 325F.
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2
Lay endives, cut sides down, in large shallow pan or braising dish with lid.
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3
Sprinkle with salt, pour in stock, and arrange orange pieces around pan.
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4
Cover and braise until tender, about 25 minutes.
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5
(Endive can be prepared 1 day ahead.
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6
Cool to room temperature and discard oranges, then refrigerate, covered, in braising liquid.
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7
To reheat, add 1/2 cup fresh chicken stock and simmer, covered, over moderate heat until warm, 5 to 10 minutes.)
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8
Preheat oven to 325F.
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9
Coat ramekins or aluminum foil muffin cups with vegetable oil spray or brush with vegetable oil.
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10
In large pot combine celery root and cold salted water to cover.
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11
Bring to boil over high heat, then lower heat and simmer, uncovered, until tender, about 25 minutes.
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12
While celery root is simmering, in small saucepan over moderate heat, warm cream until barely simmering (do not allow to boil), about 2 minutes.
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13
Force celery root through food mill.
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14
Transfer 1 1/2 cups celery root to blender, reserving any leftovers.
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15
Add hot cream and process on medium until creamy and smooth, about 1 minute.
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16
Add salt and process just until combined, about 10 seconds.
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17
In large bowl, lightly whisk egg yolks.
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18
Slowly add celery root puree, whisking constantly to avoid curdling.
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19
Strain mixture through fine-mesh sieve, then ladle into ramekins.
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20
Transfer ramekins to large roasting pan and add enough hot water to come halfway up sides of ramekins.
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21
Cover entire pan with foil, and using toothpick, poke small holes 3 inches apart all over surface of foil to allow steam to escape.
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22
Bake until flans are set, 20 to 25 minutes, then transfer ramekins to rack.
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23
(Flans can be prepared up to 2 days ahead.
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24
Refrigerate in ramekins, tightly wrapped, then reheat in large roasting pan filled with hot water in 325F oven until warm, about 5 minutes.)
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25
In small saucepan, combine garlic cloves and cold water to cover by 2 inches.
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26
Bring to a boil, then drain, add fresh cold water, and bring to boil again.
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27
Drain, add wine, and bring to a boil, then lower heat and simmer until liquid is reduced by 1/2, 2 to 3 minutes.
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28
Add chicken stock and bring to boil, then lower heat and simmer until liquid is reduced by 1/2, about 5 minutes.
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29
Transfer to blender, add butter and salt, and blend on medium until smooth, about 1 minute.
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30
Pour through fine-mesh strainer into small saucepan, cover, and keep warm over very low heat, until ready to use.
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31
Whisk before serving.
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32
Heat cast-iron or stainless-steel pan over high heat until almost smoking, then add 1 tablespoon canola oil.
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33
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.
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34
Add 1 tablespoon butter and sear, without moving, until undersides are golden brown, about 2 minutes.
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35
Turn fillet over, lower heat to moderately high, and continue cooking until just opaque, less than 1 minute.
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36
Transfer to paper towellined plate to drain, wipe pan clean, and cook remaining fish in same manner.
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37
Transfer 2 endive halves to center of each plate.
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38
Run small, thin knife or offset spatula around inside edges of ramekins to loosen flans, then turn 1 out onto side of each plate.
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39
Spoon garlic nage over endive and top with turbot.
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40
Grate 1 teaspoon truffle over each fillet and serve immediately.
