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Grilled Turbot with White Wine and Butter Sauce


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  • 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



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.

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