Grilled Turbot with White Wine and Butter Sauce Recipe - (4/5)

Ingredients

• 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