Difficulty: Intermediate (3/5)
Dry and finely grind the bacon to create the crust. Fillet the sea bass, remove the skin, and portion into four equal pieces.
In a casserole, brown diced carrot and shallots (mirepoix) in goose fat. Add the Coco de Paimpol beans and crushed garlic clove. Pour in the poultry white stock and simmer gently for 40 minutes.
Separately cook the veal foot until tender, drain, debone, and cut into small cubes. Stir into the beans at the end of cooking.
Coat one side of each sea bass portion with the ground bacon. Sear bacon-side down in goose fat over low heat for 3-4 minutes. Blot excess fat, transfer to an ovenproof dish, and finish cooking in the oven (thermostat 4/5).
Quickly fry flat-leaf parsley leaves in clarified butter, then pat dry.
To plate: Spoon the Coco de Paimpol mixture onto plates. Place sea bass portions non-breaded side down, garnish with fried parsley on the bacon crust. Sauce around with buttered chicken jus.
Source: "Master Chef Recipes"
