Ingredients
- 10 tbsp. unsalted butter, cubed and
- chilled
- 1 large shallot, minced
- 1 ⁄2 cup white wine
- 1 bay leaf
- 1 sprig thyme
- 1 ⁄3 cup plus 2 tbsp. heavy cream
- Kosher salt and freshly ground black
- pepper, to taste
- 2 7–10-oz. boneless, skinless filets of
- turbot, sole, fluke, or flounder
- 1 ⁄4 cup flour minced flat-leaf parsley,
- to garnish
- Lemon wedges, for serving
Preparation
Step 1
1. Heat 2 tbsp. butter in a 10" skillet over medium heat until lightly browned. Add shallots and cook, stirring occasionally, until soft, about 5 minutes. Add wine, bay leaf, and thyme; cook until wine has almost evaporated,
about 10 minutes. Add cream; cook, stirring occasionally, until reduced by half, about 4 minutes. Discard bay leaf and thyme; remove pan from heat. Add 5 tbsp. butter in small batches, whisking until each batch melts and sauce is smooth before adding the next. (For a smoother sauce, set a fine strainer over a small skillet and strain beurre blanc, if you like.) Season sauce with salt and pepper, cover, and keep warm.
2. Melt remaining butter in a 12" skillet over medium-high heat until foamy. Season filets with salt and pepper. put flour on a plate; dredge filets in flour, shaking off excess, and transfer to skillet; cook, basting with butter and turning once, until filets are browned and cooked through, about 5 minutes. Using a metal spatula, transfer fish to 2 warm serving plates and spoon over reserved beurre blanc. Garnish with parsley; serve with lemon wedges.