Petrale Sole With Ginger Brown Butter Beurre Blanc

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The sole:

1 pound petrale sole fillets

2 tablespoons olive oil

-- Kosher salt and ground black pepper, to taste

-- Juice of 1/2 lemon

The beurre blanc:

2 tablespoons butter

1 1/2 teaspoons freshly grated ginger

2 teaspoons minced garlic

2 tablespoons minced shallot

1/4 cup dry white wine

2 tablespoons lemon juice + more to taste

1 teaspoon Champagne vinegar

1/4 cup heavy cream

6 tablespoons brown butter, chilled until hard and cut into small pieces

2 tablespoons chopped cilantro, for garnish (optional)

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