Fillets are cleaned from the bones and skin and form 4 steaks with a thickness of 3.4 cm. Sprinkle with lemon juice, salt and pepper, rolled in flour and then fried ten minutes in a highly heated vegetable oil. Remove to a warm plate and in the same oil fry until pale chopped onion, add salt and put on fish. Side put slices of hard-boiled eggs, which are flooded with medium thick bechamel sauce prepared from the butter, 2 tbsp flour, a little water, salt, egg yolks, a pinch of grated nutmeg and chopped pickle. The dish is garnished with slices of lemon without peel and seed.