Season the fish with salt and pepper and place in a glass baking dish. Dot with half the butter. Add the white wine and the chopped shallots. Make sure the shallots are in the wine and not on top of the fish. Place the fish under the broiler and broil about 10 minutes or until cooked through. If the fish is getting too brown, you can finish by baking the fish fillet at 350°F for 5 minutes or until cooked through. If baking and not broiling at all, bake fish fillet at 350°F for 15 minutes or until cooked through. Brown the remaining butter in a sauce pan until butter is dark but not burnt. Add the broiling liquid from the fish into this butter. Pour the egg yolks into a blender. With the blender on medium speed, slowly pour in the butter and wine mixture. This mixture will take on the consistency of a mayonnaise. Adjust the seasoning if necessary. Place the fish in the center of each plate and coat it with the sauce. Sprinkle with capers and garnish with fresh lemon wedges.
Chef's Note: In place of salmon fillets you may use brook trout, halibut, swordfish or any large fish that broils well.