3 cups heavy cream
1/2 cup white wine
1 tablespoon salt
1 teaspoon ground white pepper
2 salsify roots, peeled and diced, stored in water with juice of 1 lemon
1/2 white onion, diced
1/2 potato, peeled and diced, stored in water with juice of 1 lemon
1 bunch fresh thyme
2 fillets escolar, cut into 6-ounce, 1-inch-thick portions
Salt and freshly ground black pepper
2 cups marble potatoes, blanched and halved
2 cups heirloom tomatoes, halved
1 cup shaved fennel, lightly blanched
Shaved white truffles, optional
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