1 lb. Chilean Seabass l cup Ground Pistachios l cup Panko (Japanese style Bread Crumbs) 1/2 cup Dijon Mustard 2 TB. Herb Mixture, fresh, chopped 2 Shallots, chopped 1 stalk Lemon Grass, chopped 1 Garlic Clove, chopped 1 lb. Butter, softened 1 Bay Leaf 1 TB. Whole White Peppercorns 2 cup White Wine 1/2 cup Cream     For the sauce Put shallots, garlic, wine, peppercorns, lemon grass and bay leaf in a medium sauce pot. Reduce slowly to a syrup consistency. Add cream and reduce more. Whisk in butter a little at a time over low heat until all the butter is used. Sauce should be creamy. Strain through a fine sieve. For the fish Brush fish with Dijon mustard and coat with herbs, Panko and pistachios mixture. Bake at 375º for 10-12 minutes.