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.
Leave a comment