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1
For the salsify puree: Combine the cream, wine, salt, pepper, salsify, onions and potatoes in a saucepot.
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2
Wrap the thyme tightly in cheesecloth and add.
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3
Bring to a boil, and then reduce to a simmer and cook until the mixture is reduced by one-third and the vegetables are tender, 30 minutes.
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4
Remove from the heat and cool slightly.
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5
Carefully remove the thyme pouch and discard.
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6
Puree the mixture until smooth using an immersion blender.
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7
Strain through a fine mesh sieve.
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8
Adjust the seasoning with more salt and pepper, if needed.
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9
For the escolar: Meanwhile, if using the sous vide, heat water to 140 degrees F. Drizzle each portion of fish with olive oil and sprinkle with salt and pepper.
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10
Top each piece with 3 to 4 fresh tarragon leaves and place the fish into individual bags and vacuum seal.
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11
Cook the escolar pouches for 18 to 20 minutes.
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12
Remove from the bags and pat dry.
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13
Saute the fish in olive oil over high heat just long enough to lightly brown the outside.
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14
If not using the sous vide, saute the fish in some olive oil over medium heat, 3 to 4 minutes per side.
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15
For the vegetables: Saute the blanched potatoes until golden brown in a separate pan.
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16
Add the tomatoes and fennel and continue to saute until the tomatoes are warmed through but not cooked.
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17
To assemble, place a small pool of salsify puree in the center of a plate.
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18
Spoon a small pile of the vegetable mixture into the center of the puree.
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19
Rest the escolar atop the vegetables.
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20
Top with shaved truffles if available.
