Difficulty:[usr 2]
Cut very thin slices in the bacon, dry it then grind it. Fillet the bass, remove the skin. Cut into four equal parts. Salt and pepper from the mill. Brown in a casserole dish with the duck fat, the carrot and the shallots cut into mirepoix. Add the tarbais, the crushed garlic. Moisten with the white chicken stock, Cook over low heat for 40 minutes. Cook the calf's foot blind. Drain, debone, cut into small cubes, set aside. Add the calf's feet at the end of cooking.
Coat the sea bass portions on one side only with the bacon powder. Cook them with duck fat at low temperature for 3/4 minutes. Decant from the pan and pat dry on absorbent paper, finish cooking in the oven (th 4/5).
Fry a few leaves of flat-leaf parsley, pat dry.
Arrange the Tarbais beans on four plates, place the bass fillets on top, breaded side up, add the flat-leaf parsley, surround with a bead of chicken stock recovered from cooking, reduced and whipped in butter.
