Josiah Citrin And Raphael Lunetta's Crispy Salmon With Balsamic Glaze

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1 1/2 pounds sunchokes (Jerusalem artichokes), peeled


1 stick (4 ounces) unsalted butter

Freshly ground pepper

1/2 cup balsamic vinegar

2 tablespoons chicken stock or canned low-sodium broth

3 small fennel bulbs—trimmed, cored, feathery fronds reserved, each bulb cut into 6 wedges

2 tablespoons olive oil

Six 6-ounce salmon fillets with skin, preferably center cut

All-purpose flour, for dredging

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