Seared Turbot with Beurre Blanc Recipe | Saveur

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