Petrale Sole With Meyer Lemon Beurre Blanc

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• flour, for dusting
• finely ground sea salt
• fresh ground black pepper
• 1 1/2 lbs petrale sole fillets
• 8 tablespoons butter, cut into 1 tablespoon pieces
• 2 tablespoons freshly squeezed meyer lemon juice
• 1 tablespoon grated meyer lemon zest
• 2 tablespoons heavy cream

Recipe

• 1 on a surface covered with plastic wrap, scatter about 1/2 c flour; dip the fillet pieces lightly in the flour, sprinkle with a little salt & pepper & set aside.
• 2 in a frying pan, heat 2 t of butter over medium-high heat; when foaming, add the fish, a few at a time, uncrowded. saute until golden, about 1 minute, turn & fry the other side another minute; remove to a plate & keep warm until all are completed.
• 3 in a saucepan over medium-high heat, combine the meyer lemon juice & zest; add the cream & bring to a boil. remove from the heat & add the remaining 6 t of butter, one at a time, whisking to melt.
• 4 arrange the fish on a platter or 4 individual plates & drizzle with sauce; serve immediately.