STRIPED BASS WITH SORREL SAUCE
johnpleshettemealoftheweek.com
THE SAUCE FOR THIS PAN-COOKED FISH IS A SORREL BUERRE BLANC. I FIRST ENCOUNTERED IT IN 1972 AT TROISGROS IN ROANNE WHERE IT WAS SERVED OVER A FILLET OF SALMON,
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Saute pan
- Stove
- Pepper mill
- Measuring cup
- Measuring spoon
- Whisk
- Mixing bowl
- Plate
- Spoon
- Spatula
Ingredients
- 4 FILLETS OF STRIPED BASS (1/2 LB EACH) PREFERABLY WITH SKIN ON ONE SIDE.
- 2 SCALLIONS
- 1 STICK OF SALTED BUTTER
- ½ cup WHITE WINE
- ¼ cup WHITE WINE VINEGAR
- 2 cups SORREL LEAVES
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