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1
Preheat the oven to 400 degrees F.
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2
In a saucepan, combine the wine, lemon juice, peppercorns, bay leaf and thyme.
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3
Bring the liquid to a boil and reduce by half, about 2 to 3 min.
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4
Add in the cream and bring the liquid back to a boil and reduce by half, about 2 to 3 min.
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5
Whisk in the butter, a cube at a time, till all the butter is incorporated.
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6
Season the sauce with salt and pepper.
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7
Strain the sauce through a fine mesh strainer and keep hot.
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8
Bring a small pot of salted water to a boil.
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9
Blanch the zest for 1 minute.
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10
Remove the zest from the water and shock in an ice bath.
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11
Remove the zest from the ice bath and pat dry.
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12
In a small saute/fry pan, over medium heat, render the Capicola ham till crispy, about 2 to 3 min.
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13
Remove from the heat and turn into a mixing bowl.
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14
Add in the blanched zest, bread crumbs and 1 Tbsp.
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15
of the extra virgin olive oil.
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16
Season with Creole seasoning.
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17
Mix well.
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18
Season the fillets with Creole seasoning.
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19
Rub the top of each cedar plank with extra virgin olive oil.
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20
Place each fillet on a plank.
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21
Sprinkle the crust over each fillet.
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22
Place the planks on a sheet pan and place in the oven.
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23
Bake the fillets for 12 to 15 min or possibly till the crust is golden brown and the fish is flaky.
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24
Serve the planks with a drizzle of lemon butter sauce and Hilda's Maw Maw Slaw.
