Celery Root With Black Truffle Oil Vinaigrette Food

SEARED SCALLOPS WITH TRUFFLED POTATO CELERY ROOT PUREE

Steps:

• Melt the unsalted butter in a medium (10-inch) saute pan or Dutch oven over medium-low heat. Add the leeks and saute for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the potatoes, celery root, heavy cream, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat to very low, cover the pan, and simmer gently for 25 to 30 minutes, stirring occasionally, until the vegetables are tender. Be careful?don't let the vegetables scorch on the bottom of the pan!
• In two batches, pour the leek and potato mixture into the bowl of a food processor fitted with the steel blade and pulse until coarsely pureed. Return the puree to the saute pan, stir in the truffle butter, taste for seasonings, and keep warm over very low heat. If the puree gets too thick, add a little more heavy cream.
• If it hasn't already been removed, peel off the tough strip of muscle on the side of each scallop. Pat the scallops dry with paper towels and season them generously on both sides with salt and pepper. Heat a large (12-inch) saute pan over medium-high heat. Add the grapeseed oil and, when the oil is almost smoking hot, add the scallops in a single layer. Cook undisturbed for about 3 minutes, until golden brown on the bottoms. Don't crowd the scallops or they'll steam rather than sear. Using a small metal spatula, turn the scallops and cook for 2 to 3 minutes more, until just cooked through.
• Spoon the warm puree onto 3 dinner plates. Place the scallops on the puree, drizzle with the basil oil, and sprinkle with the chives. Serve warm.

CELERY ROOT WITH BLACK TRUFFLE OIL VINAIGRETTE

Steps:

• Soak the celery root in a large bowl of salted water for 20 minutes. Drain and rinse under cold water. Put in bowl, toss with scallion greens, and set aside. Combine the diced shallot and vinegar in a cup. Stir in a little salt. (Salad and vinaigrette can be prepared ahead up to this point.) Just before serving, add pepper to taste, olive oil and truffle oil to the shallot and vinegar mixture.
• Toss the celery root mixture with the vinaigrette. Place on a platter with the fennel salad. Serve immediately.

CELERY-ROOT PURéE WITH TRUFFLE BUTTER

Steps:

• Cover celery root and potatoes with cold salted water by 2 inches in a 4- to 6-quart heavy pot, then simmer, covered, until celery root is very tender, about 15 minutes.
• While vegetables are simmering, bring cream, truffle butter, salt, and pepper just to a simmer, stirring until butter is melted.
• Drain vegetables in a colander and transfer to a food processor. Add hot cream mixture in a steady stream, pulsing until smooth. (Alternatively, mash vegetables with hot cream mixture using a potato masher.)

SAUTEED TURBOT WITH BRAISED ENDIVE, CELERY ROOT FLAN, BLACK TRUFFLES, AND GARLIC NAGE

Steps:

• 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.)
• 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.
• While celery root is simmering, in small saucepan over moderate heat, warm cream until barely simmering (do not allow to boil), about 2 minutes.
• 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.
• 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.
• 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.)
• 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.
• 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.
• 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.

CELERY ROOT VINAIGRETTE

Steps:

• Peel the celery root and cut into one-and-a-half-inch cubes. Bring the chicken stock to the boil and add the celery root, plus water if needed. Add the peppercorns. Cover and simmer until tender (about 20 to 30 minutes). Drain.
• Combine the olive oil, vinegar, mustard, salt and pepper. Slice the celery root and place in a serving bowl. Add the dressing, the scallions and parsley. Toss and serve at room temperature.