– Separate the egg whites from the yolks
– Clarify the butter in a saucepan, separating the fat from the whey.
– Beat the egg yolks with a whisk, add the lemon juice, the salt, the butter and the sturgeon pearls,
the butter and the sturgeon pearls.
– Grill the hake with a drop of EVOO.
– Finish by spreading the sauce over the fish, crowning with more sturgeon pearls and parsley sturgeon and parsley pearls