Seared Turbot with Beurre Blanc
Ingredients
- 10 Tbsp. unsalted butter, cubed and chilled, divided
- 1 large shallot, finely chopped
- ½ cup white wine
- 1 bay leaf
- 1 thyme sprig
- ⅓ cup plus 2 Tbsp. heavy cream
- Kosher salt and freshly ground black pepper
- Lemon wedges, for serving
- ¼ all-purpose flour
- 2 boneless, skinless turbot, sole, fluke, or flounder fillets (7–10 oz. each)
- Finely chopped parsley, for garnish
- Lemon wedges, for serving
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