- 1/4 cup chopped bacon
- 1/2 cup thinly sliced salsify, blanched for 2 minutes in boiling water
- 1/2 cup thinly sliced celery root, blanched for 2 minutes in boiling water
- 1/2 cup thinly sliced fennel bulb, blanched for 2 minutes in boiling water
- Salt and freshly ground black pepper to taste
- 2 tablespoons rice wine vinegar
- 1 1/2 tablespoons sesame oil
- 1/4 cup chopped unsalted peanuts
- 2 tablespoons chopped fresh chervil leaves
- 2 redfish fillets or any firm-fleshed white fish (about 6 ounces each)
- Essence to taste 
- 1/2 cup bleached all-purpose flour
- 1/4 cup olive oil for frying
- Parsnip Creamed Potatoes 
- Fry the bacon in a medium-size sautÈ pan over medium heat until crispy, about 6 to 8 minutes. Add the salsify, celery root, and fennel, season with salt and pepper, and cook, stirring, for 1 minute. Remove from the heat and pour into a small mixing bowl. Add the vinegar, sesame oil, peanuts, and chervil and toss to mix well. Seasonwith salt and pepper.
- Season the fillets with Essence. Put the flour in a shallow bowl and season with Essence. Dredge the fish in the seasoned flour, lightly coating each side, shaking off any excess. Heat the olive oil in a medium-size sautÈ pan over medium heat, then pan-fry the fish until golden brown and crispy, 2 to 3 minutes on each side. Drain on paper towels. Season with Essence.
- To serve, spoon the creamed potatoes in the center of the platter. Place the fish on top of the potatoes and mound the root vegetable slaw on top of the fish.