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.
Yield: 2 servings