Petrale Sole With Meyer Lemon Beurre Blanc

1. 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. 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. 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. 4

   Arrange the fish on a platter or 4 individual plates & drizzle with sauce; serve immediately.

* Per serving · 4 servings · Values may vary.