Rinse fish and pat dry. Baste
rack with clarified butter. Break the eggs
onto a platter and mix with the clarified butter to form an egg wash for the fish
. Preheat the broiler. Dust
the fish with flour. Brush with egg wash
on both sides. Place under broiler and broil
for 5 minutes. Remove from the oven turn the fish over and brush and brush with egg wash. Return to the broiler and broil until golden brown. Remove the shell and then the sand track from the shrimp and cut them in half lengthwise. Wash the mushrooms, dry and cut into 1/2-inch slices. Saute shrimp
a few minutes in a hot pan coated with a little clarified butter. Squeeze about 2 teaspoons of lemon juice
over the mixture and sprinkle with salt and pepper. Add 2 ounces Sherry and ignite. Wash, dry and chop
. Add to shrimp-mushroom mixture.
Blend the 2 teaspoons of salted butter with the 2 tablespoons of flour to form a "Beurre Manie." Add butter-flour mixture to the pan and stir until well combined. Heat a serving platter. Slide fish onto platter, cut in half from the head to the tail and pour shrimp-mushroom sauce over fish.