Turbot Aux Beurre Blanc (Grilled Turbot With White Wine And Butter Sauce)

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Ingredients

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

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