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1
Preheat the oven to 400 degrees.
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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 minutes.
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4
Add the cream and bring the liquid back to a boil and reduce by half, about 2 to 3 minutes.
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5
Whisk in the butter, a cube at a time, until 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 warm.
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8
Bring a small pot of salted water to a boil.
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9
Blanch the lemon and orange 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 mixing bowl, combine the horseradish, blanched zest, lemon juice, orange juice, and cilantro.
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13
Season the crust with the kosher salt and sugar.
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14
Season the fillets with Essence.
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15
Rub the top of each plank with olive oil.
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16
Place one fillet on each plank.
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17
Divide the crust in half and cover the top of each fillet with the crust.
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18
Place the planks on a sheet pan and place in the oven.
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19
Bake the fillets for 12 to 15 minutes or until the crust is golden and the fish is flaky.
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20
Serve the planks with butter sauce.
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21
Combine all ingredients thoroughly.
