In a pan, lightly fry the fish fillets in butter until golden brown. Remove the fish from pan and keep warm.
Lightly sauté the shallots in the pan with butter. Make sure not to brown them.
Add two teaspoons of vanilla extract. Promptly add one teaspoon of beef bouillon and the white wine. Stir until dissolved.
Slowly mix in the cream, scrape the vanilla bean pod and add it to the sauce. Season with salt and pepper to taste. Let it cook for a few minutes, until it thickens a little.
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