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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Ingredients:
2 (6-ounce) barramundi or swordfish steaks |
white peppercorns, salt |
1 egg yolk |
4 tablespoons clarified butter |
juice of 1/4 lemon plus extra for sauce at the end |
2 ounces macadamia nuts, grated |
1/8 cup dry sherry, warmed |
1 tablespoon fresh parsley stalks, finely chopped |
1 tablespoon butter |
Directions:
1. Season fish with peppercorns and salt. Mix egg yolk, 2 tablespoons clarified butter and juice of 1/4 lemon together. Brush yolk mixture onto fish and press nuts into each side. Place 2 tablespoons clarified butter in frypan. When hot add fish and fry 3 minutes each side, add heated sherry and set alight. Add chopped parsley stalks. Place fish on serving dish. Add 1 tablespoon butter and extra lemon juice to frypan, pour sauce over the fish.
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