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

Instructions

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.