Name: Double Chop of Striped Bass Belly En Persillade, Black-Eyed Peas, and Whole-Grain Mustard Sauce
Yield: Makes 4 servings
Cuisine: American
Ingredients: 7.5 grams Brunoise; Champagne vinegar; 470 grams Chicken Stock; A 35-gram piece of leek (white and light green parts only); 1 flat-leaf parsley sprig; 43 grams unsalted butter; 40 grams sea scallops (muscles removed); Clarified Butter; 470 grams water; 1 medium tomato, peeled, seeded, and cut into ¼-inch dice (54 grams); 3.5 grams minced shallot; 145 grams slab bacon, cut into 4 strips; A 50-gram piece of carrot; Freshly ground black pepper; A 60-gram piece of peeled onion; Rib bones from 1 striped bass; 2 striped bass bellies (350 to 375 grams each); kosher salt; 2 large eggs; 210 grams fresh black-eyed peas; 11 grams Roasted Garlic Puree; 130 grams Dijon mustard; 125 grams fresh bread crumbs; 2 grams minced flat-leaf parsley; 2 thyme sprigs; 40 grams whole-grain mustard; 3 grams Preserved Lemons; use Meyer lemons), finely chopped; 35 grams crème fraîche; 70 grams reserved bass trimmings; 0.1 gram polyphosphate (Sources)

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Black-Eyed Peas

210 grams fresh black-eyed peas
470 grams Chicken Stock

Method

A large bass belly is a substantial cut, and trimming it to size for this dish gives us enough leftover meat to make a mousse for stuffing the belly. The belly is wrapped around the mousse and shaped into a roulade that is cooked sous vide. The roulade is then treated something like a rack of lamb en persillade, coated with bread crumbs, parsley, and seasonings and browned. It is served