Instructions: * Note: From fresh white-fleshed nonoily fish.

For the Fish Stock: Rinse the fish bones well in several changes of cold water. Place them in a medium stockpot. Cook 10 minutes, covered, over low heat to release their juices. Stir frequently to avoid sticking. Add enough cold water to cover. Tie together the thyme sprigs, parsley sprigs and bay leaf to make the bouquet garni and add to the pot. Bring slowly to a boil, skimming surface until no trace of scum remains. Reduce heat to simmer, and cook for 25 minutes. Strain through a fine mesh sieve lined with damp cheesecloth. Cool. Store in an airtight container, refrigerated, up to 3 days or in the freezer for up to 1 month. (

Makes about 6 cups)

Choose the thickest center section of the fish. Using a flexible boning knife, cut apart the two fillets, and carefully remove skin.

With pliers, pull out the tiny bones hiding in the center of the flesh. They can be found by running fingers against the grain of the fish. Divide the fillets in half horizontally to make four pieces weighing about 6 ounces each.

Lightly oil two pieces of parchment paper. Lay one piece of parchment on a flat surface. Place fish on parchment. Top with second piece of parchment. With a wooden mallet or the side of a cleaver, gently flatten so each fillet is of equal thickness.

In a medium saucepan, combine fish stock and shallots. Bring to a boil, and cook until reduced to a glaze, 10 to 15 minutes. Add wine and vermouth, and continue to cook until bright and syrupy, about 3 minutes. Add creme fraiche, and boil until slightly thickened, about 2 minutes. Pass through a fine mesh sieve into a clean pan.

Add sorrel, and cook for 25 seconds. Remove from heat. Add butter a little at a time, swirling or stirring with a wooden spoon until completely incorporated (be sure not to break up sorrel leaves). Season with lemon juice, salt, and pepper.

Heat a large nonstick skillet over medium-high heat. Season salmon on one side (the less presentable side) with salt and pepper. Place in pan, seasoned-side up. Cook 25 seconds, turn, and cook 15 seconds more. The salmon must be undercooked to preserve its tenderness (it will continue to cook in the finished sauce).

Distribute sauce among four large plates. Place salmon, seasoned-side down, on plates. Season with salt. Serve immediately.

This recipe yields 4 servings.

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