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Petrale Sole With Meyer Lemon Beurre Blanc

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“From San Francisco Chronicle & "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."”

Ingredients Nutrition


  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.

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