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While the fish is baking, combine the shallots
and wine in a heavy saucepan. Cook over medium-
high heat until the wine has nearly evaporated.
Add the cream and reduce by half. Add the
butter quickly, one tablespoon at a time,
whisking constantly. Remove the saucepan from
the heat and stir in the herbs, salt, pepper
and Pernod.
Remove the fish from the oven and serve with
the Pernod beurre blanc sauce.
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