Stew the salsify in the cream until tender and the cream has reduced. Add the cheese, herbs and seasonings. Cook for 3 minutes, then remove from the heat and spread out on a pan to cool.

Saute the carrots and the zucchini slices separately until just tender, adding a little broth or water to moisten the saute. Season lightly to taste. Remove from heat and spread out on a pan to cool.

Once ingredients are cooled, combine them and keep refrigerated if making more than a couple hours in advance.

Combine all the ingredients and reduce to a light syrup consistency, then strain through a chinois

Combine all ingredients and reduce to a light syrup consistency.

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.

Preheat oven to 400 degrees F. Reheat the port wine vinaigrette and set aside.

Wrap the bass with pancetta. 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. Drain the excess oil and finish cooking in the oven until cooked nearly through, about 5 minutes. 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. Reheat the Salsify-Zucchini Compote while doing the beans.

Place equal amounts of the compote on four plates, then place equal amounts of green bean and mushroom saute next to the compote. Place a piece of the sea bass directly on top of the vegetables, and spoon a small amount of the sauce around the plate. Add droplets of black truffle oil to the sauce around the plate. Garnish with chervil sprig. Serve with port wine vinaigrette.