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1
In a medium saucepan, cover the sunchokes with cold water and bring to a boil.
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2
Add salt and cook over moderately high heat until tender, 15 to 18 minutes.
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3
Drain, reserving 1/4 cup of the cooking liquid.
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4
Transfer the sunchokes to a food processor and puree until smooth; if necessary, add a few tablespoons of the cooking liquid.
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5
Return the puree to the saucepan, stir in 2 tablespoons of the butter and season with salt and pepper.
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6
In a medium nonreactive saucepan, boil the balsamic vinegar over high heat until reduced to 2 tablespoons, about 5 minutes.
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7
Add the chicken stock.
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8
In a second medium saucepan of boiling salted water, cook the fennel wedges over moderately high heat until just tender, about 15 minutes.
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9
Drain the fennel reserving 1/2 cup of the cooking liquid.
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10
Rinse the fennel in cold water, then drain and transfer to a shallow baking dish with the reserved fennel cooking liquid.
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11
Preheat the oven to 450.
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12
Cut 1 tablespoon of the butter into small bits and dot the fennel with them.
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13
Season lightly with salt and pepper.
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14
Bake the fennel for about 10 minutes, or until tender and heated through; keep very warm.
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15
Leave the oven on.
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16
Meanwhile, heat the oil in a large cast-iron skillet until shimmering.
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17
Dredge the skin side of the salmon in flour, tapping off any excess.
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18
Add the salmon to the skillet, skin side down, and season with salt and pepper.
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19
Cook over moderately low heat until the skin is just browned and the flesh near the skin turns opaque, about 5 minutes.
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20
Transfer the skillet to the oven and roast the salmon for about 4 minutes, or until barely cooked through.
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21
Transfer to a large plate, skin side up, and let rest for about 5 minutes.
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22
Gently rewarm the sunchoke puree over low heat.
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23
Rewarm the balsamic glaze over moderate heat.
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24
Whisk the remaining 5 tablespoons of butter into the glaze, 1 tablespoon at a time; don't let the sauce boil.
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25
Spoon the sunchoke puree and the fennel onto 6 large plates.
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26
Set the salmon, skin side up, on the puree.
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27
Spoon the balsamic sauce around the fish and garnish with the fennel fronds.
