Petrale Sole With Meyer Lemon Beurre Blanc

• 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

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.

flour, ground sea salt, fresh ground black pepper, butter, freshly squeezed meyer, lemon zest, heavy cream

Taken from www.food.com/recipe/petrale-sole-with-meyer-lemon-beurre-blanc-410090 (may not work)