Peruvian Lima Beans

1 qt. chicken stock
½ cup Peruvian lima beans (soaked overnight and drained) *
1 Tbsp. olive oil
1 finely diced celery
½ cup finely diced carrot
1 clove finely minced garlic
1 Tbsp. finely shopped lemon thyme
¼ cup minced shallots
1 tsp. maple syrup
¼ cup sherry vinegar
¼ cup white wine
** sea salt and freshly ground black pepper

In large pot, bring chicken stock to boil. Add soaked beans. Lower heat. Simmer 30-45 minutes or until tender. Set aside. Heat olive oil in large saucepan, over medium heat. Add celery, carrots, garlic, lemon thyme, and shallots. Cook 3-5 minutes without browning. Pour in maple syrup, sherry vinegar, and white wine. Reduce by half. Add beans to vegetables. Cook 10 minutes at low heat. Season to taste with salt and cayenne pepper.

Apricot Pistachio Butter

1 stick butter, softened
¼ cup chopped pistachios
¼ cup sliced sun dried apricot
to taste salt and freshly ground black pepper

Combine all ingredients in mixing bowl. Place mixture on plastic wrap. Form into silver dollar size log 6 inches long. Freeze until solid. Slice into 6 medallions then remove plastic wrap.

Leeks and Fennel

1/3 cup minced leeks, white part only, washed and pat dry
1/3 cup chopped fennel tops, washed and pat dry
2 Tbsp. olive oil
** sea salt and freshly ground black pepper
In skillet over medium heat wilt leeks with olive oil. Season with salt and pepper. Place leeks in mixing bowl. Add fennel tops. Let cool.

Shiraz Reduction

1 Tbsp. minced shallot
1/3 cup Australian shiraz wine
¼ cup seasoned rice vinegar
4 sprigs thyme
2 sticks sweet butter, sliced
** sea salt and freshly ground pepper

In saucepan at medium heat cook shallots, shiraz wine, seasoned rice vinegar and thyme until reduced by 2/3. Whisk in butter until fully incorporated. Do not boil. Season to taste with salt and pepper. Strain through fine sieve. Set aside.

The Sea Bass

6 7- oz. white sea bass fillets, skin on, scaled, boned
2 Tbsp. olive oil
** sea salt and freshly ground black pepper
Preheat oven to 375°.

Spread leek and fennel mixture on flesh side of sea bass. Heat olive oil in non-stick skillet at medium heat. Place sea bass, leek and fennel side down in skillet. Cook 2 minutes without browning. Flip over. Place in oven. Cook approx. 6-10 minutes, depending in thickness of fillet. Remove from oven.

Presentation

3 ounces duck prosciutto, thinly sliced, rolled, into six portions **
30 steamed asparagus tips
6 sprigs thyme

Divide beans in center of 6 large pasta plates. Place sea bass atop. Spoon shiraz reduction around plate. Top sea bass with butter medallion, prosciutto, and thyme sprig. Garnish dish with asparagus tips

* Peruvian Lima Beans can be substituted with your favorite bean
**Duck Prosciutto can be substituted with Bresaola or Prosciutto di Parma