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