Print
Total:
50 min
Active:
50 min
Yield:
3 servings
Level:
Intermediate
Total:
50 min
Active:
50 min
Yield:
3 servings
Level:
Intermediate

Ingredients

Beans:
  • 2 pounds shelling beans
  • 4 cups chicken stock 
  • 2 tablespoons butter
  • Salt
  • Ground grains of paradise, for seasoning and sprinkling
Salad:
  • 1 bunch French breakfast radishes
  • 1 pint cherry tomatoes 
  • Salt
  • 2 ounces basil-infused rice oil or olive oil
Sea Bass:
  • Three 7-ounce portions white sea bass
  • Salt
Tzatziki:
  • 1 cup yogurt
  • 2 cloves garlic, minced
  • 2 sprigs lemon verbena 
  • 1 bunch borage flowers, chopped, plus more for garnish
  • 1/2 lemon, juiced

Directions

Watch how to make this recipe.

Special equipment: tamis

For the beans: Shell the beans and cook them in the chicken stock, 10 minutes. Puree the beans in a food processor and push through a tamis. Put the puree in a small saucepot, add the butter and season with salt and grains of paradise. Reserve over low heat.For the salad: Shave the radishes and halve the tomatoes. Season with salt, toss with the oil and reserve at room temp.

For the sea bass: Sprinkle the bass with salt and pan sear over medium-high heat, skin-side down, 2 to 3 minutes. Then finish under the broiler until golden, 5 to 7 minutes. Let rest for 2 minutes.

While the bass is cooking, begin the tzatziki: Mix the yogurt, garlic, lemon verbena, borage flowers and lemon juice together in a small bowl and reserve.

To plate, spoon some puree slightly off center. Center the bass on the plate. Arrange a small pile of tomato and radish perpendicular next to the bass. Garnish the tzatziki with borage flowers and place a dollop on the plate. Sprinkle a line of grains of paradise horizontally across the plate.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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