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Petrale Sole With Meyer Lemon Beurre Blan

The Heritage Cook ®
  • minutes
  • Serves 4

INGREDIENTS

1 1/2 lb

Petrale sole, fillets

1

Dill, sprigs

1

Italian parsley or dill, fresh

2 tbsp

Meyer lemon, freshly squeezed juice

1 tbsp

Meyer lemon, zest

1

Flour

1

Sea salt and freshly ground black pepper, Fine

8 tbsp

Butter

2 tbsp

Heavy cream