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.
Special equipment: tamis