- 2 pounds shelling beans
- 4 cups chicken stock
- 2 tablespoons butter
- Ground grains of paradise, for seasoning and sprinkling
- 1 bunch French breakfast radishes
- 1 pint cherry tomatoes
- 2 ounces basil-infused rice oil or olive oil
- Three 7-ounce portions white sea bass
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.
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
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 have not tested it for home use and therefore cannot make any representation as to the results.