STRIPED BASS WITH SORREL SAUCE

TRIM AND MINCE SCALLIONS.

PLACE IN A MEDIUM SAUCEPAN WITH 1/2 CUP WHITE WINE AND 1/4 CUP OF WHITE WINE VINEGAR. SEASON WITH A PINCH OF SALT AND SEVERAL GRINDINGS OF WHITE PEPPER.

SIMMER ON A LOW FLAME TILL MOST OF THE LIQUID HAS EVAPORATED. SET ASIDE.

CUT THE BUTTER INTO 1/2-INCH BITS AND PUT ON A SALAD -SIZED PLATE.

STRIP THE SORREL LEAVES FROM THE STEMS. STACK THEM LIKE A DECK OF CARDS. ROLL INTO A CYLINDER AND SLICE INTO JULIENNE STRIPS. PLACE IN A BOWL.

PRE-HEAT A LARGE SAUTÉ PAN FOR 2 MINUTES ON A MEDIUM-HIGH FLAME.

DRY THE FISH THOROUGHLY, SALT AND PEPPER.

FILM THE BOTTOM OF THE PAN WITH GRAPESEED OR SOME OTHER NEUTRAL OIL.

LAY THE FISH IN, SKIN-SIDE DOWN. SHAKE THE PAN TILL THE FISH DOESN'T STICK. REDUCE THE HEAT TO MEDIUM. COOK FOR ABOUT 3 MINUTES.

ADD 3 TBSPS OF BUTTER TO THE PAN AND COVER. CONTINUE COOKING FOR ANOTHER 3 MINUTES, REMOVING THE LID FROM TIME TO TIME TO BASTE THE FISH WITH MELTED BUTTER.

THE FISH IS DONE WHEN A SHARP KNIFE INSERTED IN THE CENTER FEELS WARM WHEN TOUCHED TO YOUR BOTTOM LIP.

REMOVE THE FISH TO FOUR WARM PLATES WHILE YOU FINISH THE SAUCE.

ADD A SPLASH OF WHITE WINE TO THE SAUCEPAN. BRING TO A SIMMER.

REMOVE FROM THE HEAT AND USING YOUR FINGERS TO ADD THE BUTTER A FEW BIT AT A TIME, WHISK IT INTO THE SCALLION, WINE AND VINEGAR REDUCTION.

WHEN ALL THE BUTTER HAS BEEN INCORPORATED, FOLD IN THE SORREL.

SPOON THE SAUCE OVER THE FISH AND SERVE.

SERVES 4