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["Preheat the oven to 400 degrees F.", "In a saucepan, combine the wine, lemon juice, peppercorns, bay leaf and thyme.", "Bring the liquid to a boil and reduce by half, 1 to 2 minutes.", "Add the cream and bring the liquid back to a boil and reduce by half, about 2 minutes.", "Whisk in the butter, a cube at a time, until all the butter is incorporated.", "Season the sauce with salt and pepper, to taste.", "Strain the sauce through a fine mesh strainer and keep warm.", "Do not allow sauce to boil.", "Bring a small pot of salted water to a boil.", "Blanch the zests for 1 minute.", "Remove the zest from the water and shock in an ice bath.", "Remove the zests from the ice bath and pat dry.", "In a small saute pan, over medium heat, render the capocollo ham until crispy, about 3 to 4 minutes.", "Remove from the heat and turn into a mixing bowl.", "Add the blanched zest, bread crumbs, and 1 tablespoon of the olive oil.", "Add 2 teaspoons of Essence and mix well.", "Season the fillets lightly with Essence.", "Rub the top of each cedar plank with olive oil.", "Place each fillet on a plank.", "Divide the ham mixture evenly among the fillets.", "Place the planks on a sheet pan and place in the oven.", "Bake the fillets for 12 to 15 minutes or until the crust is golden and the fish is flaky.", "Serve the planks with a drizzle of lemon butter sauce.", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"
