Petrale Sole With Meyer Lemon Beurre Blanc

From San Francisco Chronicle & SFGate.com. "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."

• Ready In: 35 mins
• Serves: 4

Ingredients

•  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

Directions

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.