Preparation

• Lay the fish fillets skinned side up on a cutting board. Slice each fillet in half lengthwise to make 12 strips. In a small bowl mix the ginger, 1/4 tsp. salt, and 1/4 tsp. pepper. Sprinkle the spice mixture evenly over all the fish and then sprinkle with 2 Tbs. of the chopped mint. Roll each strip into a coil, starting with the fatter end and aligning the roll along the cut edge. Secure with a toothpick, pushing it into the thin end and through the other side.
• 将葱撒在10英寸直侧炒锅的底部。排列鱼线圈在锅中切下边缘。倒入葡萄酒和1/3杯水。将热量转换为中等，然后将液体慢火煮。调节热量以保持温和的小火煮，并煮鱼，直到煮4到8分钟。用开槽的勺子将鱼转移到温暖的盘子上。完成酱汁时用箔纸的帐篷。
• Increase the heat to high and boil the liquid until it’s reduced to about 3 Tbs. (It should just barely cover the bottom of the pan.) Add the cream and boil for 30 seconds. Reduce the heat to low and whisk in 2 slices of the cold butter, the remaining 1-1/2 Tbs. mint, and the chives. When the butter is almost melted, add another slice and whisk until mostly melted. Repeat with the remaining butter, 1 slice at a time. (Take care not to overheat the sauce or it will separate.) Season to taste with salt and pepper.
• Remove the toothpicks from each piece of fish. Serve the fish (3 pieces per serving) drizzled with the sauce.

Start the meal off with a simple salad ofGarden Lettuces with Garlic Chapons.