Preparation:
To make beurre blanc, put wine, vinegar, shallots, thyme and bay lea in a saucepan at medium heat. Boil it until the liquid disappeared and then add the cream and boil until the composition reduced by half. Add 10 tablespoons of butter, one at a time. Stir continuously so that the sauce doesn't simmer because it may separate. Strain the sauce and leave it in a heatproof bowl, adding the chives, lemon juice, salt and pepper. But the bowl in a larger one with hot water in order to keep it warm. Pat the fillets so that they're dry and season them with salt and pepper. Heat oil and one tablespoon butter in a skillet at medium heat. Cook the halibut, 2 to 3 minutes on each side until it will gain a light brown color. Put them on baking paper and let them cool for 5 minutes. Mix together in a bowl the bread crumbs, almonds and 1 tablespoon melted butter. Brush the fillets with egg and them spread over them the almond mixture. Broil the fillets for 1 or 2 minutes, serve them on p lates with beurre blanc over them.
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