Double Chop of Striped Bass Belly En Persillade, Black-Eyed Peas, and Whole-Grain Mustard Sauce

Black-Eyed Peas

• 210 grams fresh black-eyed peas
• 470 grams Chicken Stock

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