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1
Stew the salsify in the cream until tender and the cream has reduced.
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2
Add the cheese, herbs and seasonings.
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3
Cook for 3 minutes, then remove from the heat and spread out on a pan to cool.
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4
Saute the carrots and the zucchini slices separately until just tender, adding a little broth or water to moisten the saute.
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5
Season lightly to taste.
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6
Remove from heat and spread out on a pan to cool.
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7
Once ingredients are cooled, combine them and keep refrigerated if making more than a couple hours in advance.
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8
Combine all the ingredients and reduce to a light syrup consistency, then strain through a chinois.
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9
Combine all ingredients and reduce to a light syrup consistency.
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10
Sea Bass: 4 pieces chilean sea bass Pancetta slices, for wrapping the bass 2 ounces olive oil 1 cup haricots verts, blanched 1/2 cup mushrooms, sliced 1 tablespoon shallots, diced 1/2 teaspoons fresh thyme leaves 1/2 teaspoon black truffles, diced 2 cups salsify-zucchini compote 2 tablespoons heavy cream 3 ounces port wine vinaigrette 1 teaspoon black truffle oil Chervil sprig for garnish.
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11
Preheat oven to 400 degrees F. Reheat the port wine vinaigrette and set aside.
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12
Wrap the bass with pancetta.
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13
Heat a saute pan over medium high heat and saute the sea bass portions in about 2 ounces of olive oil until golden brown on both sides.
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14
Drain the excess oil and finish cooking in the oven until cooked nearly through, about 5 minutes.
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15
Meanwhile, saute the green beans and mushrooms with the shallots, thyme and black truffles moistening the saute with a small amount of broth to finish.
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16
Reheat the Salsify-Zucchini Compote while doing the beans.
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17
Place equal amounts of the compote on four plates, then place equal amounts of green bean and mushroom saute next to the compote.
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18
Place a piece of the sea bass directly on top of the vegetables, and spoon a small amount of the sauce around the plate.
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19
Add droplets of black truffle oil to the sauce around the plate.
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20
Garnish with chervil sprig.
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21
Serve with port wine vinaigrette.
