Salsify Saute with Crispy Black Bass and Olive Puree

Ingredients

For the Salsify:

• 3 cups milk
• 2 cups water
• 2 teaspoons salt
• 1 teaspoon fresh cracked black pepper
• 7 or 8 medium salsify (1 1/2 pounds), peeled
• 1 tablespoon cornstarch
• 3 tablespoons butter
• 1 tablespoon chervil leaves
• 2 cups mache
• 1 tablespoon extra-virgin olive oil

For the Black Bass:

• 2 tablespoons olive oil
• 4 (6-ounce) portions skin-on black bass
• 1 teaspoon salt
• 1/2 teaspoon fresh ground white pepper
• 1/2 cup instant flour (recommended: Wondra)
• 1 tablespoon unsalted butter
• Olive puree, recipe follows
• 1 cup microgreens

Directions

Salsify:

In a medium-sized saucepan, combine the milk, water and 1 teaspoon salt, as well as 1/2 a teaspoon of the black pepper. Place the salsify pieces in the pan and bring to a boil, reduce to a simmer and cook for 15 minutes. Remove from the liquid and cool. Once cool enough to handle, sprinkle the salsify with the cornstarch. Be sure to shake off the excess cornstarch.

Heat a large saute pan over medium-high heat and add 1 tablespoon of butter to the pan. Once the butter is hot, place the salsify in the pan and sear for 1 minute. Add 1 more tablespoon of butter to the pan and turn the salsify over onto the other side. Sear the salsify for another minute and add another tablespoon of butter to the pan. Continue turning the salsify until all sides are evenly browned and colored, then add the chervil leaves and toss until coated. Remove the pan from the heat and set aside until ready to plate.

Bass:

Set a 12-inch saute pan over medium-high heat. Add the olive oil. 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). Season the fish with the salt and pepper and dip in the flour. Shake off the excess flour and place the fish, skin side down in the saute pan. Cook until the fish begins to caramelize, about 3 minutes. Add the butter to the pan and cook an additional minute. Turn the fish over and cook for 2 minutes. Serve with the salsify. To plate the dish, divide the salsify among 4 entree plates. Lay a portion of fish over each plate of salsify, and dollop with a spoon full of the olive puree. Garnish with the micro greens and serve immediately.

1/2 cup pitted kalamata olives

1/2 lemon, zested

1 teaspoon drained capers

1 teaspoon minced parsley leaves

1/2 teaspoon fresh thyme leaves

1/2 teaspoon minced garlic

1/8 teaspoon salt

Pinch crushed red pepper

6 tablespoons extra-virgin olive oil

Combine the olives, lemon zest, capers, parsley, thyme, garlic, salt and pepper in a blender and pulse to combine. While processing, add the oil in a thin, steady stream and continue to process until very smooth, 1 to 2 minutes.

Yield: 3/4 cup puree