For the wheat berries: Place the wheat berries in a saucepan
. Cover with 4 quarts water and keep over low heat until the wheat berries soften and burst, about 2 hours.
For the blanched garlic puree: In a medium skillet over medium-high heat, add the garlic, clam stock and honey. Bring to a boil and allow to cook until the garlic softens, about 30 minutes. Remove from the heat, put the garlic into a food processor
and puree, adding some of the stock as needed in 1 tablespoon increments. Taste and season as needed. If desired, pass the puree through a fine mesh strainer
and set aside until ready to serve.
For the striped bass: Put the fish into a container and add the parsley, lemon thyme, thyme, lemons
. Cover and set aside for 20 minutes or up to 2 hours in the refrigerator.
For the tomato puree: Place the olive oil, mustard, ginger, tomatoes, and lemon zest
and juice into a blender
and process until smooth. Taste and adjust seasoning as needed. Set aside until ready to serve.
For the creamed kale: Place a medium skillet over medium-high heat and add the oil. Once heated, add the leeks, shallots and garlic and saute until slightly translucent, 2 to 3 minutes. Add the sliced kale
and toss to combine. Add the chicken stock
and allow the kale to cook down slightly, about 5 minutes. Add the cream and cook until reduced slightly, another 2 minutes. Remove from the heat and place into a food processor. Process until pureed (or until desired consistency). Taste and season as needed. Keep warm until service.
When ready to grill
, preheat a griddle (la plancha) over medium-high heat and the oven to about 400 degrees F. Remove the fish from the marinade
and sprinkle with salt. Heat the oil on the griddle, and when hot, place the fish
on the griddle
, skin-side down, and sear. Do not move the fish. Allow it to sear
until the skin is crispy and allows you to remove it from the griddle, 4 to 5 minutes. Put into an oven-safe dish, skin-side up, and place into the oven to finish cooking through, another 3 to 5 minutes. Cook time will vary here depending upon the thickness of the fillet - keep an eye out.
the wheat berries of any water and toss with 2 to 3 tablespoons tomato puree
and the chives
and parsley. Taste and season if needed.
For plating: Place 1 cherrystone clam
either on a grill or on the griddle over high heat and cook until opened, about 2 minutes.
Meanwhile, spoon 1 tablespoon garlic puree on the plate. Top with the wheat berries, creamed kale and grilled striped bass. Serve the clam alongside. Garnish
the plate with fried crispy kale, chile
oil and micro greens if desired.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.