The second dish we made highlighted the bass collar. The meat in the collar is rich and unctuous. We seasoned the collar with grated beef jerky and then cooked it sous vide in beef fat at 52.5 °C for 20 minutes. When the collar was cooked we iced it down until we were ready to serve it. To serve it we re-thermed it in a 52.5 °C water bath for 5 minutes, then cut the bag open and poured the collars and the fat onto a broiler tray. We broiled the collars for 2 minutes to brown and crisp the skin. We served the collars (to share) with pickled watermelon rind and the sauce from our coffee cured watermelon.