Make beurre blanc sauce: In a small saucepan over medium heat, combine dry white wine, cider vinegar, minced shallots, fresh thyme, and bay leaf. Boil until the liquid is evaporated. Stir in heavy cream and boil until the liquid is reduced by half. Decrease the heat to low and whisk in chilled unsalted butter, one piece at a time, before the other one has completely melted. Do not allow the sauce to simmer, or it may separate.

Strain the sauce through a fine sieve into a heatproof bowl. Stir in chopped fresh chives, fresh lemon juice, salt, and pepper. Keep warm by setting the bowl in a larger container of hot water.

Preheat the oven on the broiler setting.

Pat the halibut fillets dry and season with salt and pepper.

Heat vegetable oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Sauté the halibut fillets for 2 to 3 minutes on each side or until lightly browned and just cooked through. Transfer to a baking sheet and cook for 5 minutes.

In a small bowl, stir together bread crumbs and minced blanched almonds.

Brush the tops of the fillets with beaten eggs and spread the almond mixture on top.

Broil the fillets for 1 to 2 minutes or until browned.

Serve the almond-crusted halibut on a plate with the beurre blanc sauce around it.