Neal Fraser's Turbot with Endive, Flan, and Black Truffle

Neal Fraser, executive chef and co-owner of Grace and BLD in Los Angeles, demonstrates his recipe for sautéed turbot with braised endive, celery root flan, black truffles, and garlic nage. Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. Neal Fraser's Turbot with Endive, Flan, and Black Truffle