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1
Combine pecans and 1 tablespoon flour in processor.
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2
Grind pecans finely; transfer to plate.
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3
Place remaining flour on another plate.
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4
Sprinkle fish with salt and pepper.
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5
Dip 1 fillet into flour to coat; shake off excess.
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6
Using pastry brush, brush flesh side with egg whites.
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7
Place fillet, egg white side down, onto pecans; press to coat with nuts.
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8
Transfer to waxed paper-lined baking sheet, pecan side down.
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9
Repeat with remaining 3 fillets; chill.
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10
Combine first 7 ingredients in medium saucepan.
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11
Boil 10 minutes; add rosemary.
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12
Boil until liquid is reduced to 1/2 cup, about 10 minutes.
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13
Strain sauce into another medium saucepan, pressing on solids in sieve.
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14
Add cream; bring to boil.
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15
Reduce heat to medium-low.
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16
Whisk in butter 1 piece at a time (do not boil).
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17
Season with salt and pepper.
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18
Let stand at room temperature up to 2 hours.
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19
Heat 2 tablespoons oil in heavy large Dutch oven over high heat.
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20
Add carrot and bell pepper; toss 2 minutes.
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21
Add cabbage; toss until cabbage wilts, about 4 minutes.
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22
Season with salt and pepper.
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23
Remove from heat.
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24
Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium-high heat.
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25
Place 2 fillets, pecan side down, into skillet.
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26
Cook until crust is golden and crisp, about 2 minutes.
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27
Using spatula, turn fillets over.
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28
Cook until just opaque in center, about 2 minutes.
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29
Transfer to plate.
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30
Repeat with remaining butter, oil and fish.
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31
Whisk sauce over low heat to rewarm (do not boil).
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32
Divide vegetables among plates.
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33
Top with fish.
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34
Spoon sauce around fish and vegetables.
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35
Sprinkle with chopped chives and serve.
