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1
For beurre blanc: In a small heavy saucepan boil wine, vinegar, shallot, thyme, bay leaf and pepper to taste until liquid is evaporated.
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2
Add creme fraiche and boil until reduced by half.
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3
Reduce heat to low and whisk in butter, 1 piece at a time, lifting pan off heat occasionally to cool mixture and adding each new piece before previous one has melted completely. (Do not allow sauce to simmer; it should not get hot enough to separate.)
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4
Strain sauce through a fine sieve into a heatproof bowl and add chives, lemon juice, and salt and pepper to taste.
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5
Keep beurre blanc warm by setting bowl in a larger pan of very warm water.
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6
For the halibut: Preheat broiler.
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7
Pat halibut fillets dry and season with salt and pepper.
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8
In a large non-stick skillet heat oil and 1 tablespoon butter over moderately high heat until foam subsides and saute fillets in 2 batches 2 to 3 minutes on each side, or until golden and just cooked through.
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9
Transfer fillets as cooked with a slotted spatula to a baking sheet and cool 5 minutes.
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10
In a small bowl with a fork stir together breadcrumbs, almonds and remaining tablespoon butter.
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11
Brush tops of fillets with egg and spread with almond mixture.
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12
Broil fillets about 3 inches from heat 1 to 2 minutes, or until browned.
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13
Arrange a fillet on each of 6 plates and spoon beurre blanc around it.
