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

Ingredients

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