Rye Crusted Striped Bass with Lobster Crabmeat Mousse, Salsify Puree and Zinfandel Sauce

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6 slices rye bread, crusts removed

6 (3-ounce) fillets striped bass

9 ounces Lobster Crabmeat Mousse, recipe follows

2 ounces clarified butter

9 ounces Salsify Puree, recipe follows

6 ounces Zinfandel Sauce, recipe follows

Lobster and Crabmeat Mousse:

1 egg white

4 ounces heavy cream

6 ounces fresh lobster meat

9 ounces jumbo lump crabmeat, picked over

1/4 teaspoon salt 

1/4 teaspoon freshly ground white pepper

1 tablespoon chopped fresh tarragon leaves

Salsify Puree:

1 pound salsify, peeled and cut into pieces

1 medium potato, peeled and cut into pieces

1 quart milk 

Kosher salt and freshly ground black pepper

Freshly ground nutmeg, for seasoning

1-ounce butter 

White truffle oil, for drizzling

Zinfandel Sauce:

1 cup Zinfandel

1 cup port

1/4 cup chopped shallots

2 sprigs fresh thyme

1 sprig fresh rosemary

1 teaspoon cracked peppercorns

8 ounces (2 sticks) cold butter, cut into small cubes