Name: Petrale Sole With Meyer Lemon Beurre Blan
Yield: 4
Ingredients: Flour for dusting; Fine sea salt and freshly ground black pepper; 1-1/2 lb Petrale sole fillets, halibut, shrimp or steamed vegetables; 8 tbsp butter, cut into 1 tbsp pieces; 2 tbsp freshly squeezed Meyer lemon juice; 1 tbsp grated Meyer lemon zest; 2 tbsp heavy cream; Chopped fresh Italian parsley or dill, optional; Dill sprigs, for garnish, optional