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", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.