Crispy Fish With Salsify, Celery Root And Fennel Slaw And Parsnip Creamed Potatoes | Emerils.com

Ingredients

• 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