Fillet of Fish Macadamia

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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