Rockefeller Mix: Saut?pinach. Mix in cream, ham and Parmesan cheese. Poach the oysters in fish stock and add to spinach mixture.
Sauce: Reduce fish stock; add garlic, shallots, saffron and Pernod. Season with salt and pepper. Thicken with arrowroot, if needed.
Preheat oven to 350 F.
Use two pieces of fish. Leave one whole and cut a slit in the middle of the second. Place stuffing on whole piece. Lay the second piece of the stuffing so the stuffing shows through the slit. Bake in oven for about 15 minutes. Deep fry the 1 sliced sweet potato until crisp. Boil the rest of the potatoes until soft. Put through food mill. Plate by layering the sweet potato chips and pureed potatoes. With a melon scoop, scoop out zucchini, summer squash and turnip. Blanch and toss in butter. Deep-fry the fennel flames.