In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Simmer until liquid has almost evaporated. Stir in cream, and simmer until liquid is reduced by half; decrease heat to low.
Whisk in butter, 1 piece at a time, adding each new piece before previous one has melted completely. Do not allow sauce to simmer, or it may separate.
Strain sauce through a fine sieve into a heat-proof bowl. Stir in chives, lemon juice, salt and pepper. Keep warm by setting bowl in a larger container of hot water.
Preheat oven on grill setting. Pat fish fillets dry and season with salt and pepper.
Heat oil and 1 tablespoon butter in a large frying pan over medium-high heat. Add fish and cook 2 to 3 minutes on each side, or until golden and just cooked through. Transfer to a baking tray, and cool 5 minutes.
In a small bowl, stir together breadcrumbs, almonds and 1 tablespoon melted butter. Brush tops of fillets with egg, and spread with almond mixture.
Grill fillets 1 to 2 minutes, or until browned (watch closely). To serve, place fillets on individual plates and spoon sauce around it.