Petrale Sole With Meyer Lemon Beurre Blanc - cooking recipe

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

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