Newport Wellington with Buerre Blanc

We're making Newport Wellington with Champagne Buerre Blanc with Chef Dan Knerr of The Black Pearl.

INGREDIENTS
Striped Bass filet 4-5 oz p/p
Lobster meat (chopped) 2-3 oz p/p
Harissa paste ¼ t p/p
Sorrel puree ¼ t p/p
Puff pastry sheet ¼ sheet p/p
Panko crumbs ½ t p/p
Egg yolk
Flour (for rolling dough)

For sauce
Champagne vinegar 1 oz p/p
Dry vermouth 1 oz p/p
Minced shallot ½ oz p/p
Sweet butter ½ oz p/p
Salt & white pepper to taste
Balsamic glaze for decoration

STEPS
Sear seasoned piece of bass in saute pan on all sides. Blend lobster with the two purees and salt, pressing on to the top of each piece.
Place upside –down on the puff pastry and wrap brushing with egg mixture to seal and envelope.
Place each piece on a sheet of parchment paper and bake in 425 f oven @ 15-20 minutes.

For sauce
Reduce the vinegar, wine, and shallot mixture in a saucepan until almost a glaze.
Whisk cold butter chips in one; then two; then three etc. over med-high heat until incorporated. Season with s&p to taste.

Coat plate with thin layer of sauce decorate with the glaze and place the Wellington.