Black Bass with Salsify Puree, Brussel Sprout Petals

For the Black Bass:
1 whole Black bass Or 2 Fillets
1 T butter
Salt & pepper to taste

Season the bass with salt & pepper. Brush the bass with melted butter & Set the combi oven at 320 degrees at 40 % humidity for 4 minutes. 

For the Salsify:
4 Each salsify (peeled & held in acidulated water)
1 cup veg stock
½ cup heavy cream
3 T butter
1 bay leaf
Salt & pepper to taste

Bring 2 quarts of water to a boil. Add the bay leaf, pinch of salt & salsify.
Cook approximately 10 minutes or until tender. Strain & reserve. Bring the vegetable stock to a boil. Place in blender with the salsify. Add butter. Then add hot heavy cream. Season salt & pepper.

Render 3 T bacon in a hot sautee pan. Add shallots & brussel sprout petals. Sautee for one minute. Add 1 tsp lemon juice. Chives & chervil.