Difficulty:[usr 3]
Dry then grind the bacon. Fillet the bass, remove the skin. Cut into four equal parts. Brown the carrots and the shallots cut into mirepoix in a casserole dish with goose fat. Add the coconuts, the crushed garlic. Moisten with the white chicken stock. Cook over low heat for 40 mins. Cook the calf's foot blind. Drain, debone, cut into small cubes, set aside. Add the calf's feet at the end of cooking.
Bread the sea bass portions with the bacon on one side. Cook them with the goose fat in the pan at a low temperature for 3 to 4 minutes. Remove from the pan and blot the goose fat on a paper towel, finish cooking on an ovenproof dish (th.4/5).
Quickly fry a few flat-leaf parsley leaves in clarified butter, pat dry.
Lay the coconuts on each plate, place the portions of sea bass on the non-breaded side, fried parsley on the bacon.
Sauce around buttered chicken jus.
Source:"Master Chef Recipes"
