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1
In a medium-sized saucepan, combine the milk, water and 1 teaspoon salt, as well as 1/2 a teaspoon of the black pepper.
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2
Place the salsify pieces in the pan and bring to a boil, reduce to a simmer and cook for 15 minutes.
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3
Remove from the liquid and cool.
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4
Once cool enough to handle, sprinkle the salsify with the cornstarch.
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5
Be sure to shake off the excess cornstarch.
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6
Heat a large saute pan over medium-high heat and add 1 tablespoon of butter to the pan.
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7
Once the butter is hot, place the salsify in the pan and sear for 1 minute.
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8
Add 1 more tablespoon of butter to the pan and turn the salsify over onto the other side.
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9
Sear the salsify for another minute and add another tablespoon of butter to the pan.
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10
Continue turning the salsify until all sides are evenly browned and colored, then add the chervil leaves and toss until coated.
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11
Remove the pan from the heat and set aside until ready to plate.
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12
Bass:
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13
Set a 12-inch saute pan over medium-high heat.
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14
Add the olive oil.
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15
Use a sharp knife to score the skin of the fish with 2 or 3 diagonal slits that pierce the skin only (this will keep the skin from curling as it cooks).
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16
Season the fish with the salt and pepper and dip in the flour.
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17
Shake off the excess flour and place the fish, skin side down in the saute pan.
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18
Cook until the fish begins to caramelize, about 3 minutes.
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19
Add the butter to the pan and cook an additional minute.
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20
Turn the fish over and cook for 2 minutes.
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21
Serve with the salsify.
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22
To plate the dish, divide the salsify among 4 entree plates.
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23
Lay a portion of fish over each plate of salsify, and dollop with a spoon full of the olive puree.
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24
Garnish with the micro greens and serve immediately.
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25
1/2 cup pitted kalamata olives
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26
1/2 lemon, zested
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27
1 teaspoon drained capers
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28
1 teaspoon minced parsley leaves
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29
1/2 teaspoon fresh thyme leaves
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30
1/2 teaspoon minced garlic
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31
1/8 teaspoon salt
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32
Pinch crushed red pepper
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33
6 tablespoons extra-virgin olive oil
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34
Combine the olives, lemon zest, capers, parsley, thyme, garlic, salt and pepper in a blender and pulse to combine.
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35
While processing, add the oil in a thin, steady stream and continue to process until very smooth, 1 to 2 minutes.
