| • | Pour water in a saucepan and place the fish skin and bones in it.
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| • | Boil the water and continue cooking till it reduces to ½ cups.
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| • | Strain the water and reserve it.
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| • | Preheat oven to 400 °F (200 °C).
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| • | Cut the halibut into bite size pieces. Coat the pieces with flour.
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| • | Place a large skillet on medium-high heat and melt butter.
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| • | Fry the fish pieces till they are golden brown.
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| • | Remove and transfer the fish to a baking dish, arranging the pieces in a single layer.
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| • | Sprinkle lemon juice, salt and black pepper over the fish.
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| • | Pour fish stock into the saucepan that was used for frying.
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| • | Cook the stock for 5 minutes on medium heat. Stir and scrape the bottom of the pan.
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| • | Add cream and sherry. Stir and cook for 3 to 5 minutes.
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| • | Whisk the egg yolks till they are frothy.
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| • | Add some fish sauce and mix well.
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| • | Add the egg mixture back to the fish sauce. Whisk well.
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| • | Pour the sauce over the fish in the baking dish.
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| • | Bake the fish for 25 to 30 minutes.
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| • | Serve hot in the baking dish. |
