Petrale Sole With Meyer Lemon Beurre Blanc
"From San Francisco Chronicle & SFGate.com. "Beurre Blanc is an elegant sauce for fish & adding the sweet juice of Meyer lemons makes a fine finish for Petrale sole, onf our prized local fish & one of my personal favorites. However, other delicate fish could be treated to the sauce as well or even firm fleshed fish like halibut.""
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
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
directions
- 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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Tweaks
-
Didn't have heavy cream for the beuirre blanc; used fat-free yoghurt tempered with a bit of corn starch to prevent it from breaking. Worked great--the acid in the lemon made the yoghurt flavor undetectable.
